Vegan Chipotle Chickpea Tacos Recipe

Recipe By The Spruce Eats

Quick and easy chipotle chickpea tacos are crunchy, spicy and on your table in less than thirty minutes. Using canned chickpeas saves a ton of time and yields a delicious result. They are crisped in a cast iron skillet and served with pickled onions, creamy avocado, and a little squeeze of lime. This recipe is vegan, but you could also add cotija cheese if you are able to eat dairy. Make the pickled onions ahead of time or just use raw red onion if youre still looking for crunch and color but dont have the pickled onions on hand. You can easily change up the seasonings in this dish to suit your liking. Try adding a chopped chipotle pepper in adobo sauce, fresh minced garlic, cumin, or regular chili powder. The secret is to get the chickpeas crisp first and then add the seasonings and any saucy elements. The chickpeas can be stored in the refrigerator and reheated, however, it will be hard to regain their original crispy texture and they are best eaten right away.

4.8
25 Rating - Rate
Vegdiet
25minstotal
10minsPrep
15minsCook

ingredients serves

Ingredients For Vegan Chipotle Chickpea Tacos Recipe

Nutrition
value
25
calories per serving
2 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • 2 g Fat
  • < 1 g Protein
  • < 1 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    1 g
  • Protein
    0 g
  • Fiber
    0 g

Fats

  • Fat
    2 g

Vitamins & Minerals

  • Calcium
    6 mg
  • Iron
    0 mg
  • Vitamin A
    66 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    5 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    6 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    4 mg
  • Manganese
    0 mg
  • Phosphorus
    6 mg
  • Selenium
    0 mcg
  • Zinc
    0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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