Vegan Chickpea Tacos with Avocado Recipe
So you want tacos but make it vegan, fabulous, and full of protein? Say no more, diva—this dish came to serve.
Chickpeas show up hearty and humble while avocado swans in creamy like it owns the place (and honestly, it does).
It’s a recipe you can throw together faster than you can say “I’m too pretty to cook complicated things.”
This one’s crunchy, zesty, and unapologetically plant-based, perfect for Taco Tuesday or “I deserve good things” Thursday.
Pair it with sass, lime, and no guilt—because no cows were harmed, but some taste buds will be blessed.
Vegan Chickpea Tacos with Avocado Recipe
Crispy, seasoned chickpeas meet buttery avocado in a quick, no-fuss taco recipe bursting with bold flavor and plant-based perfection.
Ingredients
Method
- Heat a nonstick pan and add olive oil.
- Toss in chickpeas with paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Cook them on medium heat for 10–12 minutes until golden and slightly crispy. Stir like you’re in a cooking show.
- In a bowl, lightly mash avocado with lime juice. Salt it just enough to feel superior.
- Warm tortillas in the same pan or microwave for 20 seconds.
- Layer chickpeas, avocado, and any optional toppings onto each tortilla.
- Garnish with cilantro. Pretend you’re at a trendy food truck and devour shamelessly.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
💊 Vitamins and Minerals (Per Serving)
- Iron: 14%
- Vitamin C: 16%
- Folate: 20%
- Magnesium: 10%
- Potassium: 13%
💡 Additional Notes/Tips to Enhance Flavor
- Use chipotle powder instead of chili for smoky drama.
- Add crunchy slaw for texture and an ego boost.
- A dash of hot sauce makes everything sexier.
- Store chickpeas separately to keep the crunch alive.
- Don’t skip the lime juice—your avocado needs it like you need coffee.
