Description
Quick and flavorful chickpea tacos ready in just 20 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 (15-ounce/425g) can of chickpeas, drained and rinsed
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- A pinch of cayenne pepper (optional)
- A squeeze of lime juice
- 1/2 cup roasted cashews, pistachios, or walnuts
- 2 1/2 cups loosely packed cilantro leaves and tender stems
- 2 garlic cloves, roughly chopped
- 1 small jalapeño pepper, roughly chopped
- 1 medium lemon or 1 large lime, zested and juiced
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- 1/3 cup extra virgin olive oil
- 6 corn tortillas
- Your favorite store-bought salsa
- 1 large avocado, diced
Instructions
- Roast the nuts on a sheet pan at 350°F for 7-10 minutes until golden and fragrant.
- Pat dry the chickpeas to remove excess moisture.
- Heat olive oil in a frying pan, add chickpeas, and cook for 5-6 minutes until browned.
- Add salt, oregano, paprika, garlic powder, and cayenne, then cook for an additional 2-4 minutes before squeezing lime juice over.
- In a food processor, blend the roasted nuts, cilantro, garlic, jalapeño, zest, juice, salt, and pepper until paste forms. Slowly add olive oil until combined.
- Char the corn tortillas over a flame or in a skillet until warm and slightly charred.
- Assemble tacos with a dollop of cilantro pesto, chickpeas, diced avocado, and salsa.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea tacos, quick tacos, vegan recipe, healthy meal, weeknight dinner
