# 15-Minute Chickpea Tacos

Made with crispy chickpeas and a creamy cilantro yogurt sauce, these chickpea tacos are the perfect quick vegetarian dinner.

- Servings: 4 servings
- Total time: 15 min
- Cuisine: Mexican
- Category: Lunch
- Language: en

## Ingredients

- 1 cup cilantro, thick stems removed
- 0.5 cup plain yogurt, can use dairy-free
- 0.25 cup red wine vinegar
- 0.25 cup extra virgin olive oil
- 2 tsp mustard
- 2 clove garlic
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp black pepper
- 2 15-oz cans canned chickpeas, drained and patted dry
- 1 Tbsp oil
- 1 tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 large or 8 mini tortillas
- diced white onion
- cilantro
- lime

## Instructions

1. Blend all Cilantro Sauce ingredients until smooth.
2. Drain and pat dry the 2 15-oz cans chickpeas.
3. Heat 1 Tbsp oil in a large saute pan over medium/high heat.
4. Add chickpeas to the pan and cook for about 7 minutes, until they begin to brown.
5. Add 1 tsp each salt, oregano, garlic powder, onion powder, cumin, and smoked paprika to the chickpeas.
6. Stir well and continue cooking for 5 minutes, jostling the pan often, until crispy.
7. Spoon chickpeas onto tortillas.
8. Top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.

## Equipment

- blender
- large saute pan
- air fryer (optional)

## Tips

- If you don't like cilantro, you can use your favorite taco sauce for the recipe.
- You can use white beans or cannellini beans as substitutes for chickpeas. Cannellini beans will have a different texture due to their larger size.
- To add more substance, pair chickpeas with rice or lentils.
- For air fryer chickpeas, toss them with oil, spread in a single layer, cook at 390°F (200°C) for 7-9 minutes until crispy and lightly browned, then toss with spices while hot.
- Store double batches of chickpeas and sauce in airtight containers in the fridge for up to 5 days. Reheat chickpeas in an air fryer, stovetop, or microwave.
- The trick to crispy chickpeas on the stovetop is to heat the oil first, then add the chickpeas, then add the spices, allowing them to soften and then fry.
- The sauce is delicious with both dairy and plant-based yogurt.
- Blend the sauce while the chickpeas cook to have everything ready in 15 minutes.
- Serving tip: Put all components in bowls on the table so everyone can make their own plate, along with other toppings like pickled red onions, pico de gallo, pickled jalapenos, or fresh sliced veggies.

## Source

- Original video: https://www.liveeatlearn.com/chickpea-tacos/?fbclid=IwdGRjcAMpC_NjbGNrAykL7GV4dG4DYWVtAjExAAEeydd34mr60ql60fOk3Bz7gC3ohmNUu3AN3llpoBTrNrOJeuXxv0ClVPAx5S8_aem_Ybp9Vca8NAOE3d7NdfPGHw
- Recipe page: https://www.cliprecipe.com/recipe/d465c474-ad13-40d8-bfdb-d6f99398ed25
- Extracted: 2025-09-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt