Chickpea Tacos with Cabbage Apple Slaw & Guacamole is a quick vegan recipe that is so packed with flavor you may ask yourself why you’ve never made chickpea tacos before.
If you have ever seen my freezer, you’d know that I have frozen beans of all kinds. I make big pots of them from dried beans and then freeze them for future use. Yesterday morning I was fumbling through the freezer and happened on a bag of chickpeas (aka garbanzos, ceci, chana). I absolutely love chickpeas and could eat a thousand handfuls of them daily. Chickpeas are now on my brain and I happen upon an update from Sabrina at The Tomato Tart about Chickpea Tacos. I’ve never had a chickpea taco, or heard of them. After reading her amazing post, I knew I had to give them a try.
Ingredients you’ll need
Chickpeas
- Chickpeas (either from dried that have been cooked or from canned that have been rinsed)
- Olive oil
- Ground cumin
- Coriander seeds, crushed in mortar and pestle
Cabbage Slaw
- Cabbage
- Red apple
- Garlic, minced
- Red onion, sliced into thin strips
- Olive oil
- Lime juice
- Cilantro
- Jalapeño, minced
- Ground cumin
- Kosher salt & black pepper
Guacamole
- 2 Ripe avocados
- Red onion, minced
- Lime juice
- Cilantro, coarsely chopped
- Jalapeño, minced
- Garlic, minced
- Kosher salt
Use my recipe for Homemade Flour Tortillas for chickpea tacos.
How to make this recipe
Mix all chickpea ingredients together in a small bowl and set aside. Combine all of the slaw ingredients in a medium bowl and toss well to combine, set aside. Add all guacamole ingredients to a medium bowl and stir to combine make sure to mash some of the avocado to bind the guacamole. On fresh made tortillas (or warmed store bought) mound the chickpeas, slaw and guacamole. Fold in half, take a giant bite, release the “mmmm’s” and come back here and make a comment.
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Chickpea Tacos with Cabbage Apple Slaw & Guacamole
Ingredients
Chickpeas
- 2 cups chickpeas - either from dried that have been cooked or from canned that have been rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp coriander seeds - crushed in mortar and pestal
Cabbage Apple Slaw
- ½ head of cabbage - sliced into thin strips
- 1 red apple - quartered, cored and grated (including skin)
- 2 cloves garlic - minced
- ½ small red onion - sliced into thin strips
- 3 tbsp olive oil - or grapeseed oil
- juice from 1/2 lime
- ¼ cup cilantro - coarsely chopped
- ½ small jalapeno - minced
- ¼ tsp ground cumin
- heavy pinch of salt
- black pepper to taste
Guacamole
- 2 large ripe avocados - skin removed and cut into large dice
- ½ small red onion - minced
- juice from 1/2 lime
- 2 tbsp cilantro - coarsely chopped
- ½ small jalapeno - minced
- 2 cloves garlic - minced
- heavy pinch of salt
- Warmed corn or flour tortillas
Instructions
- Mix all chickpea ingredients together in a small bowl and set aside.
- Mix all of the slaw ingredients in a medium bowl and toss well to combine, set aside.
- Add all guacamole ingredients to a medium bowl and stir to combine make sure to mash some of the avocado to bind the guacamole.
- On fresh made tortillas (or warmed store bought) mound the chickpeas, slaw and guacamole. Fold in half, take a giant bite, release the “mmmm’s” and come back here and make a comment.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
I’ve been hunting for vegan Cinco de Mayo recipes…this is perfect and doable and superyumful! Many thanks!
I’ve been hunting for vegan Cinco de Mayo recipes…this is perfect and doable and superyumful! Many thanks!
Um…wow! what a great idea! And now I’m obsessed. Must make!
@Elaine – by “tomorrow” I meant my daughters birthday. She turned 13 the next day after making the tortillas. 🙂 She just follows the recipe on the bag of Masa Harina. You can buy it at any supermarket in the ethnic food aisle. I hope that’s helpful. Sorry for the confusion! 🙂 Tomorrow will be a fun post about a dinner party we had tonight. Lots of great food and a fun “concept”. Stay tuned!
I found you through your comment on the “Hunter, Angler, Gardener” blog…I thought I recognized your name from Facebook friends so I popped over. I live north of Spokane and we LOVE our E.WA life too. who knows…maybe we’ll meet someday! 😉
This recipe looks amazing. Would love the tortilla recipe. You have ‘tomorrow’ typed there so that makes me think it might show up here tomorrow… Elaine
I can get on board with Meatless Wednesday when things look like this! The tacos sound really tasty, especially with those toppings. Cabbage apple slaw…yum!
That sure looks and sounds great…and I could eat it…no meat. The kids…are just great…lucky you! Hubby too!
Love this variation on the theme and your cabbage apple slaw is mouthwatering. The photos are gorgeous. Yum yum. Next time we do chickpea tacos, we’ll try them this way. Love it!
I love, love, love beans. These look great.
I am so impressed – especially with the tortillas 🙂
I like that these seem healthy and I’m not the biggest fan of whole chickpeas but might just give this a try. Like every other thing you make. I’m starting a Heather Bucket List of things I gotta make! looks great! 🙂
Made them tonight. Amazing!!!!!!