Chickpea Tacos Recipe

This chickpea tacos recipe is a delicious, plant-based replacement for meat in tacos!

I haven’t been plant-based all that long. It’s been about three months now. But in that three months, I’ve seen my A1C (blood sugar test results) come down from 5.9 to 5.1, I’ve lost nearly 30 pounds, my skin has cleared up a lot and I feel so much better!!

A flat tortilla sits on a cutting board layered with seasoned chickpeas, shredded cheese and chopped, purple onions in this Chickpea Tacos Recipe

That being said, I love and adore Mexican flavors. Taco Tuesday is totally a thing for me. I love Mexican food! But Mexican food can be very meat-heavy. Everything from tacos to taco salads tend to be loaded with meats and dairy to varying degrees. So when it came to taco night around here, I really had to get creative.

I know there are a ton of vegan options out there, but I wanted to choose something that would also be friendly to my blood sugar. Just because something is vegan doesn’t mean it’s healthy or that my blood sugar will be happy with it. Chickpeas have been one of the best foods so far in that department! I get tons of fiber and carbs without the ill effects I would normally see from other sources. I don’t know what makes chickpeas so magical, but they work great, so I went with it and these Chickpea Tacos were the result!

This obviously won’t be the same, exact consistency as meat, but it’s a pretty good substitute for flavor and general filling. You really taste the spices more than the beans. If you find that the spices are too strong for you, you can always mash in another can of chickpeas, or cut the spices in half. But I love strong flavors, so I really went for it with this recipe.

A folded tortilla stuffed with seasoned chickpeas sits on a cutting board.

I used a gluten-free tortilla, but you can also use my chickpea flatbread recipe to make tortillas. I’ve used them before and they work great. I just added a little extra water to make the batter runnier so it would cook a tiny bit thinner. They weren’t as strong as a corn or wheat tortilla, but they did the trick and they were tasty!

Plant-Based Taco Recipes

Chickpea Tacos Recipe Card

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A folded tortilla stuffed with seasoned chickpeas sits on a cutting board.

Chickpea Tacos

A delicious option for you plant-based folks out there who still want to enjoy a good Taco Tuesday!
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 283kcal


  • 2 tbsp. oil
  • 2 ½ cups cooked chickpeas (If canned – no sugar added, rinsed and drained)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • your favorite taco toppings
  • your favorite tortillas


  • Combine the oil, chickpeas and spices in a large skillet and sauté until the beans are warm and well coated in the spices.
  • When the mixture is fully heated and everything is mixed together, use it to build your tacos in place of meat.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include tortilla or toppings.


Serving: 0.25the recipe | Calories: 283kcal | Carbohydrates: 37g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 517mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 6mg

Recipe from the Gracious Pantry® archives, originally posted 5/8/18.

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