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20-Minute Vegan Chickpea Tacos

Kathleen R. Coffey
Crispy spiced chickpeas, zesty cilantro pesto, creamy avocado, and fresh salsa come together in these quick, plant-based tacos.
Bursting with flavor, nutrition, and vibrant colors, they’re ready in just 20 minutes for a healthy yet indulgent meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Mexican-Inspired
Servings 3

Equipment

  • 1 Lodge Cast Iron Skillet (10–12 inch)
  • 1 Cuisinart Mini-Prep Plus Food Processor
  • 1 OXO Good Grips Silicone Spatula
  • 1 KitchenAid Chef’s Knife
  • 1 Le Creuset Stoneware Tortilla Warmer

Ingredients
  

For the Spiced Chickpeas:

  • 1 can 15 oz / 425 g chickpeas, drained
  • 2 tsp extra virgin olive oil
  • ¾ tsp kosher salt
  • ½ tsp dried oregano preferably Mexican oregano
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Pinch cayenne pepper
  • Squeeze fresh lime juice

For the Cilantro Pesto:

  • ½ cup 70 g roasted cashews (or pistachios/walnuts)
  • 2½ cups 36–40 g loosely packed cilantro leaves & tender stems
  • 2 garlic cloves roughly chopped
  • 1 small jalapeño roughly chopped
  • Zest and juice of 1 medium lemon or 1 large lime
  • ¼ tsp kosher salt plus more to taste
  • Freshly cracked black pepper to taste
  • ⅓ cup 75 mL extra virgin olive oil

For Serving:

  • 6 corn tortillas
  • 1 large avocado diced
  • Favorite store-bought or homemade salsa

Instructions
 

  • Roast the Nuts for Deeper Flavor: If your nuts are raw, take a few minutes to roast them to unlock their natural oils and deepen their flavor.
    Preheat your oven to 350°F (175°C) and spread the nuts in a single layer on a small baking tray.
    Roast for 7–10 minutes, shaking or tossing them halfway through to ensure even browning. They should be lightly golden and fragrant.
    Remove from the oven and set aside to cool. This step makes your cilantro pesto richer and more aromatic.
  • Dry the Chickpeas Thoroughly: Drain the canned chickpeas and transfer them onto a clean kitchen towel or several layers of paper towels.
    Gently roll and pat them dry, being careful not to crush them.
    Removing surface moisture is essential — it ensures the chickpeas turn crispy and brown evenly instead of steaming in the pan.
  • Crisp and Spice the Chickpeas: Place a large nonstick or cast iron skillet over medium-high heat.
    Add 2 teaspoons of olive oil and swirl it around with a paper towel or spatula to coat the cooking surface evenly.
    Once the oil is hot (but not smoking), spread the chickpeas into a single layer.
  • Let them cook undisturbed for 2–3 minutes so they develop a golden crust. Stir or toss, then continue cooking for another 3 minutes until blistered in spots.
    Sprinkle in the salt, oregano, smoked paprika, garlic powder, and a pinch of cayenne.
    Stir well to coat each chickpea with the spice mix. Continue cooking for 2–4 more minutes, allowing the flavors to meld.
    Just before turning off the heat, squeeze a little fresh lime juice over them for a bright, tangy finish.
  • Blend the Cilantro Pesto: In a food processor, add the roasted nuts and pulse until they break down into very small pieces.
    Next, add the cilantro leaves, garlic cloves, chopped jalapeño, citrus zest, 2 tablespoons of lemon or lime juice, salt, and freshly cracked black pepper.
    Blend until the mixture forms a rough paste, scraping down the sides as needed. While the processor is running, slowly drizzle in the olive oil until the pesto becomes smooth and cohesive.
    If it feels too thick, add 1–2 tablespoons of water to loosen it to your liking. Taste and adjust seasoning with more citrus juice, salt, or pepper if needed.
  • Warm and Char the Tortillas: If you have a gas stove, turn a burner to medium-low heat.
    Using a pair of tongs, place each tortilla directly over the open flame for 10–20 seconds per side, just until charred in spots and slightly puffed.
    Alternatively, preheat a dry cast iron skillet over medium-high heat and warm each tortilla for 15–30 seconds per side.
    Stack them in a clean kitchen towel to keep them warm and pliable until serving.
  • Assemble the Tacos: Lay out the warm tortillas on a clean surface or platter.
    Spoon 1–2 tablespoons of the cilantro pesto into the center of each tortilla, spreading it slightly but leaving the edges bare for easy handling.
    Top with a generous spoonful of spiced chickpeas. Scatter diced avocado over the top, then finish with a spoonful of salsa.
    Serve immediately while the tortillas are warm and the chickpeas are still slightly crisp.
  • Serve and Enjoy: These tacos are best enjoyed fresh, but you can store any leftover chickpeas and pesto separately in the refrigerator.
    When ready to serve again, simply reheat the chickpeas in a skillet and assemble with freshly warmed tortillas.
    Pair with a side of lime wedges or a crisp salad for a light, complete meal.

Notes

  • Use Mexican oregano if available for a more authentic, slightly citrusy flavor.
  • Thoroughly dry chickpeas before cooking to ensure a crisp texture.
  • Roast nuts for the pesto, even if already toasted, for extra depth of flavor.
  • Taste your cilantro before using — if it’s bitter, use only the leaves or switch to lemon juice for balance.
  • Jalapeño heat can be adjusted: remove seeds/membrane for mild flavor or leave them in for spicier pesto.
  • Charring tortillas directly over a gas flame adds smoky depth, but a dry skillet works too.
  • Make the pesto slightly thinner if you prefer it to coat the chickpeas more evenly.
  • Leftover chickpeas and pesto can be stored separately for quick taco assembly later.