These chickpea tacos with masala spices and pickled onion bring restaurant-style flair into your home. This is an easy, fast, and colorful chickpea taco recipe that’s done in twenty and without a big mess. This is the protein packed, veggie taco that’s is my go-to for Meatless Mondays and Taco Tuesdays.
Watch the VIDEO How to Make Chickpea Tacos with Masala Spice
Table of contents
I make this chickpea taco recipe all the time because it’s so easy and yet looks like I spent hours making it.
The color is like a treasure chest, the flavor is bold, and the fact that they are so healthy is a win.
I’m all about breaking up the week with Vegan Lentil Curry, Sesame Noodle Salad, Avocado Spring Rolls and more meatless recipes like this that makes me feel good.
What’s Good about Chickpea Tacos
Taco Tuesdays just got elevated. There’s so much to love about this chickpea taco recipe.
- fiber full
- hearty and filling
- plant protein power
- easy and quick to make
- crowd pleasing and great for serving lots of people
- vegan option and gluten free
INGREDIENTS
These ingredients are found at almost every regular grocery store so the next time you’re shopping, try gathering this list to make masala chickpea tacos.
Chickpeas: I love using organic chickpeas and I use the aquafaba for some awesome mousse desserts. Strain the chickpeas and save two tablespoons of the chickpea water for this recipe.
Oil: Avocado Oil works well since it is high heat tolerant. You can also use coconut oil. This is how you will get a nice sear on your chickpeas.
Corn Tortillas: Vegan and delish! Corn tortillas are easy to find and pair perfectly with chickpeas to make the best tacos. These will get simply warmed up on the stove without added oil. Use a tortilla warmer for extras to keep them nice and soft.
The SPICE MIX
Garam Masala: A traditional Indian spice blend that typically includes cinnamon, cloves, cumin, coriander, and cardamom. It adds warmth, depth, and flavor to dishes such as curries, stews, and grilled meats.
Paprika: The non-spicy spice I love! Paprika is a good source of vitamin A, which is essential for healthy vision, immune function, and skin health. Additionally, it contains capsaicin, a compound that has been associated with potential pain relief and metabolism boosting properties.
Garlic Salt: No crushing and mincing needed! A few dashes of garlic salt add savory flavor and seasoning to the chickpeas.
Turmeric: Turmeric has powerful anti-inflammatory and gives a mild curry touch to the spice mix. Additionally, studies suggest that curcumin, the active compound in turmeric, may contribute to improved brain function and reduced risk of heart disease.
GARNISHING
Picked Red Onion: This brings the pizazz and flavor to the toppings! A bright, acidic addition to liven the chickpea tacos and balance all the flavors.
I combine the vinegar, sugar, peppercorns, and very thin sliced red onions in a glass jar and refrigerate.
To get the thin slices use a very sharp knife or a simple mandolin. The thin slices will allow a very quick pickling to use for your chickpea tacos. Use them when you are ready to serve!
Store the rest for future use. They will just be more pickled as they soak longer and they last for a week.
- Half of a Red Onion – Sliced thin
- white distilled vinegar – submerge the onions
- sugar – 3 tablespoons; mix well
- peppercorns – one tablespoon; mix well
- bayleaf – optional
- crushed garlic clove – optional
Cilantro: Vibrant and aromatic flavor. Compliments the spices. Keep the remaining cilantro in the fridge.
Tahini OR Greek Yogurt: I use either one of these ingredients to tie the whole chickpea taco recipe together. It adds balance and sauce. This is a must have essential to complete the chickpea tacos. Using tahini makes it vegan!
Crunchy Garlic Chili Oil (Optional)
EQUIPMENT
- Sauté Pan
- Soft Deep Spoon Spatula
- Cutting board
- Chef’s Knife
- Wire Mesh Strainer
HOW TO MAKE Masala Chickpea Tacos
1: Prep Garnishes
- Prep your garnishes by slicing red onions and combining the onions with vinegar, sugar, and peppercorns. Refrigerate.
- Chop the cilantro finely.
- Scoop some tahini or greek yogurt into a ramekin for serving.
2: Make Masala Chickpeas
- Drain the chickpeas.
- Save two tablespoons of the chickpea water. Save the remaining aquafaba (chickpea water) if you like for other recipes or discard.
- Take the spices and combine all the spices into the small amount of the chickpea water.
- Warm a pan over medium high heat. Then, add oil.
- Next, add the chickpeas. Let the chickpeas sit, undisturbed, till they get a sear and some browning.
- Then, mix the chickpeas around and add in the spices mixture. reduce the flame to low heat.
- Toss the chickpeas in the mixture and sauté until the spices have browned and cooked into the chickpeas. 5 minutes. After, remove from the heat.
3: Assemble
- Warm your tortillas by simply placing them on a hot pan and turning them till soft. Place them in tortilla warmer if making a lot.
- Place a tortilla down and add a scoop of masala chickpeas.
- Then add a dollop of greek yogurt or tahini.
- Then add a little pickled onions and sprinkle chopped cilantro.
Enjoy masala chickpea tacos!
Notes
- Make the pickled onions first and use red onions or shallots as they have a slight sweet profile and also look pretty with their pink coloring.
- Let the chickpeas sit untouched so they get that nice golden brown searing which adds texture and flavor to the chickpeas.
- Add a touch of oil to the chickpeas while sautéing as needed.
- Store extra cilantro in a glass with water, and a plastic bag over the top. The cilantro will last over a week in your refrigerator without wilting.
- Store extra masala chickpeas in the refrigerator in a glass container for more chickpea tacos whenever you want.
Add Ins and Variations
Add thin sliced jalapeños to make the tacos spicy.
Try with flour tortillas for a more hearty taco.
Use hard shell tacos for crispy taco fun!
Have a Taco Tuesday party and deconstruct all the ingredients, place everything in it’s own bowls on a table, and have people make their own chickpea tacos.
Use lentils instead of chickpeas as an alternative.
How to Serve Chickpea Tacos
Masala chickpea tacos are the ideal family style meal and very easy to prepare in under half and hour for a stunning meal!
Perfect for brunch or a potluck, chickpea tacos are sure to be a crowd pleaser with the zesty and comforting ingredients. Plus, who doesn’t love a good taco?
Try adding sides like coconut rice and black beans to complete the entire plate.
Don’t forget some lime drinks or watermelon margaritas to make it a party!
Questions
How do I store leftovers?
The chickpeas last in a glass container for up to three days in the refrigerator. The garnishes should also be stored in their own containers.
Is this recipe vegan?
Yes, if you use tahini as the sauce it is a vegan taco recipe. This recipe is also gluten free.
Quick Easy Masala Chickpea Tacos
Equipment
- sauté pan
- deep spoon spatula
- glass container for pickled onions
Ingredients
- 1 can Chickpeas save 2 tablespoons of the chickpea water
- 1 tbsp Avocado Oil
- 10 Corn Tortillas
Spice Mixture
- 2 tbsps chickpea water
- 1½ tsp Garam Masala
- 1½ tsp Paprika
- ½ tsp Turmeric
- ¼ tsp Garlic Salt
Garnishes
- ½ cup Cilantro chopped
- ½ cup Tahini or Greek Yogurt
- Crunchy Garlic Chili Oil optional
Pickled Red Onion
- ½ Whole Red Onion thin sliced
- 1 cup White Distilled Vinegar enough to submerge the onion
- 3 tbsp granulated white sugar
- 1 tbsp peppercorns
Instructions
Prep Garnishes
- Prep your garnishes by slicing red onions and combining the onions with vinegar, sugar, and peppercorns. Refrigerate.½ Whole Red Onion, 1 cup White Distilled Vinegar, 3 tbsp granulated white sugar, 1 tbsp peppercorns
- Chop the cilantro finely. Scoop some greek yogurt or tahini into a serving bowl or ramekin.½ cup Cilantro, ½ cup Tahini or Greek Yogurt
Make Masala Chickpeas
- Drain the chickpeas.1 can Chickpeas
- Save two tablespoons of the chickpea water. Save the remaining aquafaba (chickpea water) if you like for other recipes or discard.
- Take the spices and combine all the spices into the small amount of the chickpea water.
- Warm a pan over medium high heat. Then, add oil.Next, add the chickpeas. Let the chickpeas sit, undisturbed, till they get a sear and some browning.1 tbsp Avocado Oil
- Then, mix the chickpeas around and add in the spices mixture. reduce the flame to low heat.
- Toss the chickpeas in the mixture and sauté until the spices have browned and cooked into the chickpeas. 5 minutes. After, remove from the heat.2 tbsps chickpea water, 1½ tsp Garam Masala, 1½ tsp Paprika, ½ tsp Turmeric, ¼ tsp Garlic Salt
Assemble
- Warm your tortillas by simply placing them on a hot pan and turning them till soft. Place them in tortilla warmer if making a lot.10 Corn Tortillas
- Place a tortilla down and add a scoop of masala chickpeas.Then add a dollop of greek yogurt or tahini. Then add a little pickled onions and sprinkle chopped cilantro.Enjoy masala chickpea tacos!
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