Home Vegetarian Crunchy Chickpea Tacos

Crunchy Chickpea Tacos

by Christina Julia

Crunchy Chickpea Tacos

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 corn or flour tortillas
  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup seeded and smalldiced poblano pepper
  • 1/2 cup sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Tofu Cashew
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1 avocado, pitted and sliced
  • 1 tablespoon Sriracha


  • Preheat the oven to 375°F.
  • Shape the tortillas by placing them in a nonstick
    oven-safe bowl and baking them in the oven until
    crispy, 5–10 minutes.
  • In a large mixing bowl, smash the chickpeas with a
    fork and sprinkle with the chili powder. Add the cabbage, carrot, red onion, poblano pepper, green onion,
    cilantro, mayonnaise, and lime juice. Mix thoroughly,
    adding salt last.
  • Divide the salad mixture among the taco bowls and
    top with the sliced avocado. Add Sriracha if you like
    your tacos spicy.

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