Ready in just 30 minutes, these vegan chickpea tacos are a quick and flavorful meal. Loaded with seasoned chickpeas, crisp fresh veggies, and drizzled with a creamy, savory cashew ranch, they're perfect for busy weeknights or a delicious plant-based taco night!
Looking for a quick, satisfying, and totally delicious plant-based dinner? These 30-minute vegan chickpea tacos are exactly what you need.
What makes these tacos extra special is how simple they are to throw together-no fancy ingredients and best of all, no hours in the kitchen.
They're loaded with flavorful seasoned chickpeas, fresh toppings like crisp lettuce, ripe tomatoes, and onions, all brought together with a rich, dairy-free cashew ranch sauce.
And if you have the extra time, you can make these flour tortillas with 5 simple ingredients.
How To Make Chickpea Tacos in 30 Minutes
- Start by simmering the cashews for about 10 minutes to soften them, then rinse and drain the chickpeas, patting them dry.
- Now, line a baking sheet with parchment paper and preheat the oven to 350ºF.
- In a small bowl, combine the taco seasonings. Transfer the chickpeas to a baking sheet, drizzle with oil, and toss to coat. Sprinkle the seasoning over the chickpeas and toss again. Bake at 350ºF for about 15 minutes.
- While the chickpeas bake, prepare the sauce by blending all the ranch ingredients (except the parsley and chives) in a NutriBullet or high-speed blender until smooth and creamy. Then mix in the parsley and chives.
Now assemble your tacos and enjoy!
What makes these the best chickpea soft tacos?
These are a go-to when I need a quick and filling meal. Chickpea tacos are the best because they're...
- Ready in 30 minutes.
- Made with common ingredients you're likely to have on hand.
- Made using a taco seasoning packet for convenience.
- Packed with protein-rich chickpeas.
- Cheap to make.
What Can I Serve With Chickpea Tacos?
Pair these vegan chickpea tacos with a side of Spanish rice for a satisfying and filling dinner. If you've got an Instant Pot, the rice is super easy-no chopping required!
No Instant Pot? No problem. You can still cook it on the stove and feel like a pro-stovetop instructions are included too.
Got leftovers? Just reheat and enjoy for the easiest lunch ever!
We'd love to hear from you!
If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.
Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.
See ya there!
Recipe
Vegan Chickpea Tacos
Ingredients
For the Tacos
- 3 cups cooked chickpeas, or 2 (15oz) cans drained and rinsed
- neutral oil, I use avocado oil
- flour tortillas, homemade or store-bought
Taco Seasoning
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon Himalayan pink salt
- ½ teaspoon cumin
- ½ teaspoon black pepper
Ranch Sauce
- ½ cup raw cashews, soaked
- ⅔ cup non-dairy milk
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon Himalayan pink salt
- ½ teaspoon onion powder
- ½ teaspoon dried parsley flakes
- 1 teaspoon dried chives
Toppings
- Lettuce of choice, chopped
- ½ of a small red onion, diced
- 1 tomato, chopped
- fresh squeezed lime juice
- avocado, optional
- Creamy 'cheesy' ranch sauce, above
Instructions
To Start
- Soak the cashews and drain and rinse the chickpeas.
For the Chickpeas
- Preheat the oven to 350ºF. Then, in a small bowl, mix the taco seasonings and set aside.
- Line a baking sheet with parchment paper. Transfer the chickpeas to the baking sheet, drizzle them with oil, and toss to coat. Sprinkle with the taco seasoning and toss.
- Bake in the oven at 350ºF for 15-20 minutes.
For the Ranch
- While the chickpeas are cooking, combine all the ranch ingredients-except the parsley and chives-in a NutriBullet or high-speed blender. Blend until smooth and creamy.
- Mix in the parsley and chives and add more non-dairy milk to thin if needed.
To Assemble
- Place the seasoned chickpeas in a soft flour tortilla and top with fresh squeezed lime juice.
- Add chopped lettuce & onions, and diced tomatoes.
- Spoon a generous amount of dressing over the top, then add diced avocado, if desired.
Notes
- To further simplify the recipe, use a packet of taco seasoning. You will need about 1 Tablespoon plus 2 teaspoons.
- To double the ranch sauce, lessen the garlic to 1 ½ teaspoons and the salt to ¾ teaspoon. Taste and adjust seasonings if needed.
- To pan-cook the chickpeas: Add the chickpeas and about a teaspoon of oil to a large sauté pan. Cook over medium heat for 10-15 minutes, stirring occasionally, until the chickpeas begin to brown. Drizzle in a bit more oil, then stir in half of the taco seasoning. Taste and adjust the seasoning to your preference. Continue to sauté for another 2-3 minutes.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
*This post contains affiliate links.
Vegan Mexican Favorites
Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.
Danny
Looks delicious! Any ideas for making this nut free? Would love to make a vegan ranch but we have a nut allergy in the family.
Marlena Luna
Sunflower seeds are the best replacement for cashews. Follow the same steps for soaking the sunflower seeds as you would the cashews. You can also use hemp seeds. Enjoy! :)
Sandra Rivera
Love this recipe! Nice and easy and delicious. I never can get the chick peas to brown. What am I doing wrong? Browned or not I make this at least once a week.
Where you get your protein
I’ve found baking chickpeas browns them a bit more. Just mix the chickpeas and taco seasoning together (no oil needed), then spread them out on a baking sheet. Bake at 400°F for about 30-35 minutes.
Sophie
This is a really simple and delightfull recipe. Il made it a couple if times and Will Do IT again!
Where you get your protein
Yay! That’s awesome to hear, Sophie!
Kristin
i'm never sick of mexican food! :)
Where you get your protein!
That definitely makes 2 of us, Kristin! :)
Kate
So, now that I made my tortillas I better do something with them, right :)
This looks amazing. Eeeeeevrything I love in one recipe!
Where you get your protein!
What a great filling for those tortillas! :) I hope you enjoyed the tacos!