These 15 Minute Chickpea Tacos are so easy to make! You just need a can of chickpeas and a few spices to make these delicious vegan tacos that the whole family will enjoy.
If you’ve been to the grocery store lately you’ve probably noticed there are quite a few empty shelves. Because of that, I have been trying to focus on developing recipes using just a few ingredients that are all pantry staples. These 15 Minute Chickpea Tacos are super easy and cheap to make!
I usually use black or pinto beans when making tacos but chickpeas are a nice change up and really take on the flavor of the spices without overpowering them.
Easy Chickpea Tacos Recipe Ingredients
Chickpeas – I used two cans of chickpeas that I rinsed, drained and patted dry. Home cooked chickpeas would obviously be great too!
Spices – I used cumin, paprika, smoked paprika, chili powder, garlic powder, onion powder, dried oregano and salt. It was my version of a homemade taco seasoning. You could also use some store-bought taco seasoning if you don’t have those spices on hand.
Tortillas – I used white corn tortillas that I charred over a gas burner. You can use any kind of tortillas you like. I always lean more toward corn, but flour tortillas would be great too! Flour tortillas would be great too!
Optional Toppings – I topped my tacos with guacamole and some homemade pico de Gallo. Other topping ideas include: hot sauce, salsa, fresh cilantro, lettuce, tomato, cabbage, jalapeños, cheese or a squeeze of fresh lime.
How To Make 15 Minute Chickpea Tacos
These delicious tacos couldn’t be easier to make!
Start by rinsing and draining your chickpeas. I like to pat them down with a kitchen towel to get rid of most of the moisture. Heat a large skillet over medium heat and add a few tablespoons of olive oil.
Next, add your chickpeas to the hot oil and let cook until crispy and golden, 5-7 minutes. I like to mix my spices up while the chickpeas are cooking. Add all spices to a small bowl and mix until combined. Pour over the chickpea and mix until all chickpeas are coated.
You may want to add a little extra olive oil at this point if it seems too dry. Then, cook for just a few minutes until spices are nice and browned, but not burnt.
Assemble your tacos: Warm your tortilla and then add a few spoonfuls of the chickpea mixture. Top with your favorite taco toppings and enjoy!
Recipe Frequently Asked Questions
Are these tacos gluten free? Yes, as long as you use gluten free tortillas.
Are these tacos vegan? Yes! If you’re not vegan, you can add cheese as a topping if you like.
Do I have to use all the spices listed? No, you can use whatever you have on hand or use a store-bought taco seasoning if you don’t have all the spices in the ingredient list.
Can I use a bean other than chickpeas? Yes, you can really use any kind of bean you like, I just like using chickpeas for this recipe because they’re mild in flavor so the taco flavor really comes though.
How long will the chickpea mixture keep in the refrigerator? I would recommend storing in an airtight container in the refrigerator for up to 4 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Start by rinsing and draining your chickpeas. I like to pat them down with a kitchen towel to get rid of most of the moisture. Heat a large skillet over medium heat and add a few tablespoons of olive oil.
Next, add your chickpeas to the hot oil and let cook until crispy and golden, 5-7 minutes. I like to mix my spices up while the chickpeas are cooking. Add all spices to a small bowl and mix until combined. Pour over the chickpea and mix until all chickpeas are coated.
You may want to add a little extra olive oil at this point if it seems too dry. Then, cook for just a few minutes until spices are nice and browned, but not burnt.
Assemble your tacos: Warm your tortilla and then add a few spoonfuls of the chickpea mixture. Top with your favorite taco toppings and enjoy!
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.
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