These Chipotle Chickpea Tacos are amazing! Chickpeas cooked in chipotle chili powder, a little soy sauce, and a few other simple spices to make one delicious taco! Ready in less than 15 minutes…from start to finish!
If ever there was a recipe that exemplified everything Shane & Simple is about, it’s this one. Chipotle Chickpea Tacos!
These tacos are meaty, spicy, smoky and a freaking flavor bomb!
Are you ready? Let’s GO!
How Do You Make Chipotle Chickpea Tacos
These Chipotle Chickpea Tacos are so easy I amaze even myself. All you need are 5 ingredients and no cooking skill whatsoever. Well, maybe a little skill. Can you heat a pan? If so, you’re good to go.
It all starts with a can of chickpeas. Chickpeas are the perfect filling for this taco because they’re meaty, have a great flavor and loaded with protein.
But, why canned chickpeas? Because I ain’t got time to soak some dry beans for a month and then cook for another 3 days. That’s why!
Here’s the procedure: heat a pan, cook chickpeas, throw in spices and soy sauce, cook some more. You’re almost done.
Now, let’s make some Chipotle Chickpea Tacos!
Build Your Tacos
Choose and ready your tortillas: I prefer corn and like to double up on the tortillas. If you want to skip the tortillas then you can use lettuce wraps as a grain-free alternative.
Next, load up the guacamole and cilantro. YOU’RE DONE! CHIPOTLE CHICKPEA TACOS!
Chipotle Chili powder has a bit of a kick so if spice ain’t your thing, lay off a bit. But, I like my mouth begging for the fire department so I go a little heavy with it. You’ve been warned.
If you like tacos, you’re going to love these Chipotle Chickpea Tacos. These tacos are…
- HOT
- SPICY
- MEATY
- MANLY
- SAVORY
- FILLING
- EASY TO MAKE
- AND DELCIOIUS!
This is the perfect weeknight meal and great when you’re hosting. It’s quick, healthy, and incredibly easy to double or triple the recipe. Also, if guacamole ain’t your thing, this goes great with my Cashew Sour Cream. It’ll help easy the burn.
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!
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Chipotle Chickpea Tacos
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Total Time: 15 minutes
- Yield: 6 Tacos 1x
- Category: Entree
- Cuisine: Vegan
- Diet: Vegan
Description
These Chipotle Chickpea Tacos are everything you want in a taco – meaty, spicy, smoky and a freaking flavor bomb! Five ingredients, ready in less than 15 minutes, and absolutely delicious.
Ingredients
- 1 15-ounce can No Salt Added or Low-Sodium chickpeas
- 1 Tbsp. low sodium soy or tamari sauce
- 1 ½ tsp. chipotle chili powder. (If you want it hotter add more. Less hot, not so much.)
- 1 tsp. garlic powder
- ½ tsp. onion powder
- 6 corn tortillas
Suggested Toppings
- Cashew Sour Cream
- Tofu Sour Cream (lower in fat)
- Guacamole
- Chopped Cilantro
Instructions
- Heat nonstick skillet over medium to medium-high heat.
- While the pan is heating, drain and rinse chickpeas.
- Once the pan is ready, add chickpeas and cook for about a minute.
- Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
- Divide the chickpeas between 6 tacos, top as desired and serve. My favorite is just guacamole and cilantro.
Equipment
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Keywords: tacos, vegan, chickpeas, low-fat, healthy
Perfect. And so dang easy! I have been “kinda meaning” to make these for months and never got around to it (kept waiting to have pressure cooked up some chickpeas:). Tonight a craving for Mexican restaurant food hit, and I thought this would be a better alternative. I had them ready for dinner in 20 minutes along with some quick guacamole in leftover hard shell tacos. They were amazing! So fast, so easy, so delicious!!!! Shane – I follow and cook from a lot of food bloggers, most of them very good and aiming for the right side of healthy, but your recipes are the only ones that have NEVER failed or flustered me. I don’t know why I waited so long on this. It absolutely earns a weekly rotation spot! BTW – I hope your move is going smoothly! Sending lots of good energy for a smooth transition and a beautiful future.
★★★★★
oops forgot the stars!! you get em all!!
★★★★★
You did it again, Shane!! So simple almost makes itself and way delicious!! Thank you for this keeper. These little guys are great added to a big green salad too. My eyes are on you and all the goodness you do. Thanks!!
Made these for lunch today with shredded lettuce, avocado and cashew sour cream to rave reviews. Have loved every Shane recipe we have tried.
★★★★★
Thank you so much!!!
These tacos are legit! A perfect dinner when your tired from the day. I still can’t get over how good these are & hubby approved! Thanks for sharing.
★★★★★
Hi I’m from Sweden so we don’t quite have the same selection of spices so instead I used Chipotle peppers in Adobo sauce. Chopped one pepper, with some spoonfuls of adobo sauce and mixed it with the soy sauce, garlic and onion powder. Poured that over the chickpeas.
Not a vegan myself but trying to find lower calorie meals and if it happens to be vegan that’s a bonus. I’ve tried some chickpea recipes here and there but never really blew me away.
This on the other hand tasted amazing, loved the smokiness and spice. Amazing recipe! Take care.
Thank you, Adam! Thanks for reaching out.
Delicious and easy! I halved the silken tofu since it’s just me and my husband, skipped the crust and made little ramekins. Used the other half of the tofu for “cream” for the tacos. Great menu!
★★★★★
Awesome, Grace!
This recipe was insanely easy, very delicious and satisfying. I made the tacos with salsa and your recipe for cashew queso. Wow!!
★★★★★
Thanks so much, Mary Pat! Blessings to you.
My husband and I are new to the plant based lifestyle. We loved this recipe! It is easy and tasty! Thank you
★★★★★
That’s awesome and congratulations, Amber! Blessings on your new journey and please don’t hesitate to reach out with any questions or comments.
Oh my goodness, this is amazing! My husband doesn’t care for chickpeas but he liked it too.
Thank you for this idea
★★★★★
Thank you, Eileen!
Hi Shane: I have no idea how I stummbled across your recipes. Omg…..so yummy!
I just made the CHIPOTLE CHICKPEA TACOS and the Cashew Sour Cream.
One word….AMAZING!
★★★★★
Donna, I’m so glad you’re here. Thanks for trying the recipes and then taking the time to let me know. I really appreciate it. Please don’t hesitate to reach out with any comments or questions.
Deliciously spicy and so easy to make! It was a little dry, so toppings are a must. Thanks for another great recipe!
★★★★★
Thanks, Jen! Glad you enjoyed it. Blessings.
I made this tonight. Not bad. I had been getting tired of just eating slightly seasoned chickpeas, so this is a good option for me to use from now on.
It was only in the last few years that I discovered Chipotle powder… I did not know what I was missing. Thanks for posting and giving us new ideas!
Thank you, Todd!!!
Could canned pinto beans be used as a substitute for chickpeas? Trying to get my husband ‘onboard’. Thx for amazing recipes!
★★★★★
Not sure where the problem is, but I’m having a terrible time on your site. Between your video popups….. and ads ( so many of them as videos even as I type this) that I have a terrible time getting to your recipes. THEN I can’t print them without the ads also printing out and consuming my colored ink
★★★★★
Janet, would you mind emailing me a picture of the next recipe you print out? The ads have been turned off of the “print page”. I’ve gone in and checked it many times and no ads are showing up on that page. Try refreshing your browser. But, I’ve intentionally removed the code so that it doesn’t happen. Also, be sure and choose “Black & White” when you print. My printer defaults to color and I have to manually change that as I do not like to waste colored ink either. Thanks!!!
These are so easy and SO good! We ate them on homemade corn tortillas and topped with guacamole, tofu sour cream, and salsa. My husband is omnivore and he loved them! We will definitely be having these again. Quick, easy, filling and delicious!😊
★★★★★
Thank you so much, Lynda! I hope you all have a happy, healthy, and plant-tastic New Year:)
Delicious!!
★★★★★
I am eating these now on a sweet potato. It is delicious. The only thing that would have made it better is an avocado. Mine were not ready 🙁
★★★★★
Lindsey, so glad you liked them. My family and I love them too:) And, yes, much better with avocados. Thanks for reaching out.
This was great, loved the smoky flavor!
Thank you, Kim! So glad you enjoyed them. Peace.
I haven’t made this particular recipe, but I do love chickies with my spanish rice as my taco filling. I don’t mind chick peas, but I don’t want a taco full of them, so it’s a nice balance with brown rice (mexican spices and herbs) combined with this chick pea recipe is perfect for me. 🙂
Thanks, Christine! Funny story, we actually just had this over brown rice with avocado for dinner:) Very tasty! Blessings.
★★★★★
Making this tonight..it looks amazing!
Awesome! Hope you enjoy it. Drop me a line and let me know how it goes.
Made this tonight-family enjoyed it! Thanks! Hi
★★★★★
Great to hear, Amy! Thanks so much for reaching out. Great to hear from you. Hope you guys are doing well.
Quick and easy AND delicious. If I am not in too much of a hurry I will mash the chickpeas a bit. Thank you for this. It has been my go-to recipe when I am busy and or tired… or both! 😉 I have shared it with family and they have also enjoyed it even though they are not vegan. Please keep creating quick-easy-delicious recipes.
★★★★★
Janis, thank you so much! I’m glad you enjoy it…my family and I consider this one of our favorites as well. And, thanks for sharing it with your family. Blessings!
Absolutely delicious!
★★★★★