Vegan Chickpea Tacos
Vegan chickpea tacos are packed with seasoned chickpeas, topped with crisp lettuce, diced tomatoes, fresh onions, and covered in a savory 'cheesy' cashew ranch.
Servings: 6 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
Serving: 2tacos | Calories: 495kcal | Carbohydrates: 60g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 165mg | Fiber: 18g | Sugar: 14g
