Looking for a delicious meatless meal that doesn’t compromise on flavor? These Spicy Chickpea Tacos with Avocado are about to become your new favorite weeknight dinner. They’re quick, protein-packed, and bring just the right amount of heat to your table. I love how these tacos combine the heartiness of chickpeas with the cooling creaminess of avocado, creating a perfectly balanced meal that’s both satisfying and nutritious.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn or flour tortillas
- 2 ripe avocados, sliced
- 1 cup shredded purple cabbage
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Pat the chickpeas dry with a paper towel – this helps them get crispy when cooking.
- Heat olive oil in a large skillet over medium-high heat.
- Add chickpeas to the hot pan and season with chili powder, cumin, paprika, cayenne, garlic powder, salt, and pepper.
- Cook for 8-10 minutes, stirring occasionally, until chickpeas are slightly crispy and well-coated with spices.
- While the chickpeas cook, warm your tortillas in a separate pan or microwave.
- Assemble the tacos by filling each tortilla with spiced chickpeas, topped with sliced avocado, shredded cabbage, and fresh cilantro.
- Serve with lime wedges for squeezing over the top.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (2-3 tacos per person)
Recipe Notes
For the crispiest chickpeas, make sure they’re as dry as possible before cooking. If you have time, spread them on a kitchen towel and let them air dry for 30 minutes before cooking. The spice level is completely customizable – start with less cayenne if you’re sensitive to heat, and add more to taste. These tacos keep well for meal prep if you store the components separately; just warm the chickpeas and assemble when ready to eat. For extra creaminess, try adding a dollop of cashew cream or Greek yogurt on top.
Pro tip: Make a double batch of the spiced chickpeas – they make an amazing snack on their own and can be used to top salads throughout the week. If your avocados aren’t quite ripe, place them in a paper bag with a banana overnight to speed up the ripening process.
Spicy Chickpea Tacos with Avocado
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn or flour tortillas
- 2 ripe avocados sliced
- 1 cup shredded purple cabbage
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Pat the chickpeas dry with a paper towel – this helps them get crispy when cooking.
- Heat olive oil in a large skillet over medium-high heat.
- Add chickpeas to the hot pan and season with chili powder, cumin, paprika, cayenne, garlic powder, salt, and pepper.
- Cook for 8-10 minutes, stirring occasionally, until chickpeas are slightly crispy and well-coated with spices.
- While the chickpeas cook, warm your tortillas in a separate pan or microwave.
- Assemble the tacos by filling each tortilla with spiced chickpeas, topped with sliced avocado, shredded cabbage, and fresh cilantro.
- Serve with lime wedges for squeezing over the top.
