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Bringing you my favorite vegan tacos that are insanely delicious! These Chickpea Avocado Tacos are hearty, healthy, and ready in less than 20 minutes with no heat required. The perfect plant-based, gluten-free lunch or dinner!
In my opinion, you can never go wrong with tacos, whether it’s turkey tacos, fish tacos, or these simple, yet totally satisfying vegetarian tacos! Taco night is always my favorite night!
three vegetarian tacos on a white plate served with lime slices
I often get asked about how to make satisfying veggie meals. One of my go-to answers is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus and lots of fun toppings… anything goes when I’m making impromptu tacos. Tacos are pretty much my family’s favorite meals, and I love that these meatless tacos come together so quick and easy.
INGREDIENTS FOR VEGAN TACOS Not only do I love these vegan tacos because they’re so quick and easy to whip up, but they contain pretty much all of my favorite ingredients!
Chickpeas. So versatile, from hummus to salads, chickpeas are a pretty awesome food! Avocado. No explanation needed here! Slaw. Love that added crunch the slaw gives these tacos. Fresh cilantro. Give me all of the fresh flavor! (if you’re a cilantro hater, you could totally leave this out) Red pepper flakes. This was my seasoning of choice. The red pepper flakes give these tacos the perfect little kick. However, feel free to use any favorite seasoning. Trader Joe’s Chile lime seasoning would be awesome! Tortillas. What’s there not to love? Taco toppings. The toppings are where it’s at! Add your favorites!
all of the ingredients in small bowls for Chickpea Avocado Tacos
HOW DO YOU MAKE VEGAN TACOS? These chickpea tacos start pretty basic with no cooking necessary – yes, you heard me right. How awesome is that, especially in the heat of the summer?!
Simply stir and lightly mash together chickpeas, avocado, cilantro, slaw and seasonings. Then, add the mixture to flour or corn tortillas or lettuce leaves. To brighten it all up, I add a drizzle of sriracha sauce, a squirt of lime juice and some crumbled fresh Queso Fresco. If you prefer to stick with a more plant-based or vegan diet, simply leave off the cheese.
chickpeas, avocado, sliced carrot and cilantro mixed in a white bowl
ARE VEGAN TACOS GLUTEN-FREE? Yes, these vegan tacos can definitely be gluten-free! Use corn tortillas or lettuce cups instead of flour or wheat tortillas. Personally, I prefer corn tortillas with this dish anyway.
VARIATIONS I love these tacos as-is, but they are completely customizable. You can easily adapt this recipe and add whatever ingredients you have on hand or love!
What you can put in these vegan tacos:
Vegetarian “meats”. meat substitutes or tofu Fresh, sautéed or roasted vegetables. zucchini, mushrooms, peppers, onions, spinach, kale, sweet potatoes, cauliflower Nuts and seeds. walnuts, cashews, pumpkin seed or sunflower seeds Grains. quinoa, wild rice, brown rice or yellow rice Beans. swap out the chickpeas for black, red, or pinto beans WHAT TOPPINGS FOR TACOS? The options for taco toppings are endless! There is so much flavor and texture in these tacos, you really don’t even need extra toppings, but feel free to add whatever you’re craving.
Popular taco toppings:
Shredded greens. lettuce, cabbage, coleslaw mix, kale Crumbled or shredded cheese. cotija, crumbled queso, pepper jack, Monterey jack, cheddar Fresh herbs. cilantro, parsley, scallions, chives Fresh fruits. mango, pineapple, tomato, fruit salsa Pickled vegetables: onions, carrots, chiles, pepperoncini, jalapeño Salsa: corn salsa, tomato salsa, salsa verde Condiments: hot sauce, guacamole, sour cream or Greek yogurt
WHAT TO SERVE WITH VEGAN TACOS? These chickpea avocado tacos are definitely the star of the meal, but here are a few side dish ideas to round out the meal.
Tortilla chips and fresh homemade salsa Guacamole Tropical fruit salad Mexican street corn Healthy Mexican rice Mexican salad
HOW LONG DO CHICKPEA AVOCADO TACOS LAST? Store leftover chickpea filling in an airtight container or zip-top baggie. This filling will keep for up to 5 days in the refrigerator.
CHECK OUT THE VIDEO BELOW TO SEE HOW EASY VEGAN TACOS ARE TO MAKE! I can’t wait for you to give these Chickpea Avocado Tacos a try! You’re going to love their fresh vibrant flavor and you’re so going to appreciate how super simple and quick they are to whip up. These tacos are:
Fast Easy Filling Nutrient-rich And extremely flavorful!
They would make a great weeknight meal when you want something in a hurry that’s tasty and hearty. You could even use taco shells for added crunch, or put everything atop salad greens for a more vegetable-heavy dish.
Remember, unless you have just made your tortillas fresh from scratch, packaged corn tortillas are best when heated and softened first, before being used for tacos.
CHICKPEA AVOCADO TACOS Hearty, healthy, delicious tacos; ready in less than 20 minutes with no heat required. The perfect plant-based, gluten-free lunch or dinner! INGREDIENTS FOR THE TACO FILLING:
15 oz organic chickpeas (garbanzo beans), drained and rinsed 1 ripe avocado, mashed 1/3 cup fresh cilantro, finely chopped with tough stems removed 1 cup shredded slaw mix or thinly chopped cabbage and carrots 1/2 teaspoon crushed red pepper flakes or other seasoning that you enjoy 1/4 teaspoon salt + more to taste 1/8 teaspoon pepper + more to taste OPTIONAL EXTRAS: 5 corn tortillas or large leaves of romaine crumbled Queso Fresco sliced jalapeños sriracha sauce or salsa fresh cilantro squeeze of lime juice INSTRUCTIONS Combine all filling ingredients in a bowl and lightly mash/combine until everything is well incorporated. Mash chickpeas as much or as little as you prefer.
Scoop about 1/2 cup of the filling mixture into each tortilla or lettuce leaf. If desired, drizzle with sriracha sauce, a squeeze of lime juice and add any other favorite extras. Enjoy! NOTES *Use this recipe as a guide. Adjust measurements and ingredients as necessary. *Optional toppings not calculated into nutritional info. *I like to heat my tortilla in a large skillet for about 30-45 seconds on each side.