Chickpea Tacos Recipe | Vegetarian Times Skip to main content

Chickpea Tacos

Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.



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1 avocado, peeled, pitted, and diced
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1 15-oz. can chickpeas, rinsed and drained
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3 Tbs. chopped cilantro
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4 tsp. fresh lime juice
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1 clove garlic, minced (1 tsp.)
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8 corn taco shells
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2 cups baby salad greens
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1 cup prepared salsa (medium or hot)
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½ cup nondairy sour cream


1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

2. Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

3. To serve, let each person build their own taco by filling each shell with ¼ cup chickpea-avocado mash, some greens, salsa, and sour cream.

Nutrition Information: 

11 g
Total Fat: 
19 g
Saturated Fat: 
4 g
51 g
0 mg
800 mg
10 g
2 g
Serves 4

Comments on this Recipe

This is great with Mango Salsa!


I use two avocados and extra lime juice. This is a fantastic easy recipe we look forward to making.

I chop up the peas in a food processor it makes everything so smooth.

wowo~ I love avocados. They are rich and nutritious and can match any other food materials. Here is another appetizer you may wanna try.

It would also be great in a w/w small roll-up circle. Yummy! Heading for market right NOW!

Great recipe! I used fat free cottage cheese instead of the sour cream and it was delicious!

These were great! I made my own salsa and add Jalapenos

This is my new favorite recipe!

To avoid some of the fat, try using a soft tortilla.

whats with the SODIUM on these receipes this is the 3rd one with higher than 200 mg of sodium YIKES HEART ATTACK HERE YOU COME!!!

This recipe is amazing! I used soft corn tortillas & added some chipotle peppers (small amount) Even my fiance LOVED them!!!

Looks good

These were easy to make and yummy! Would make a good, light summer meal.

This recipe is great and super quick!!

Looks yummy

you dont warm the shells for a bit because if not they would have that funky crunch that screams COOK ME!

These were delicious. I will admit I mixed them to taste and used real sour cream. I topped it with a peach mango salsa and they were so good. Very easy.

To be lazy, I prepared as above, excluding the taco shells, and just mixed in broken low-sodium tortilla chips for a taco salad. Worked for me :)

Sounds goods

Try this too

this is one of my favorite standby recipes!!!


Good breakfast item for all of us

Use paratha or chapathi as taco

What a great way to have tacos!

This has become a standby for me. I use soft corn tortillas (like those from Garden of Eatin if I have guests) and love them!

This was delicious. My husband is very picky and will usually eat PB&J over what is made for dinner. We will definitely have this again. 4 stars!!

I made these last night. They were great! Minimal preparation, great flavor. My husband made a face when he first looked at them, but he loved how they tasted.

I first made these about 7 years ago and they still sit as one of my favorite recipes. It also comes together very fast and is great during the summer when you don't want anything hot!

easy and tasty!

This is basically guacamole tacos bulked up with protein and greens, so of course it's good! Better with a yummy salsa and jalapenos. I did warm up the shells.