Vegan chickpea tacos with avocado and a tahini dressing
I think I am addicted to tacos, especially to my new creation, vegan chickpea tacos with avocado. This delicious recipe is so easy and fast to make, and you don’t even need a food processor or blender. Just one bowl, a whisk, one pan and you are good to go.
I only started eating tacos regularly after I came up with my amazing recipe for gluten-free tortillas. Of course, you can buy store-bought tortillas, but most of them contain wheat flour which I can’t eat because I am wheat intolerant. Furthermore, it takes less than 15 minutes to make my tortillas and they are so much healthier than store-bought tortillas (which often have 20+ ingredients, many of them being preservatives!).
Back to these vegan chickpea tacos. They contain roasted chickpeas, avocado chunks, chopped tomatoes, green peppers, red cabbage and a yummy tahini dressing. The dressing is very easy to make as well, you just need tahini, lime juice, water, and some spices.
Healthy and protein-rich vegan chickpea tacos
Not only are these tacos delicious, but they are also healthy and easy to make. They contain lots of plant protein, mainly from chickpeas. My gluten-free tortillas contain chickpea flour which is high in protein, but it also contains many minerals and vitamins like folate, copper, manganese, magnesium, phosphorus, vitamin B1 + B6, zinc, and fiber.
Vegan tacos in no time
If you already have store-bought tortillas at home, then it will take about 10 minutes to make my vegan chickpea tacos. You only need to roast the chickpeas in a pan (or in the oven) and meanwhile chop the veggies and make the tahini dressing.
My vegan chickpea tacos are:
- Grain free
- Wheat free
- Refined sugar-free
- Rich in protein
- Easy to make
Choose homemade food over processed food
Neither my gluten-free tortillas nor my vegan chickpea tacos contain any exotic ingredients. The tortilla dough consists of chickpea flour (also called garbanzo bean flour), tapioca flour/starch, water, and salt. You can make your own chickpea flour by mixing dry chickpeas in your high-speed blender. The taco filling contains only vegetables, roasted chickpeas, and a simple tahini dressing. You can buy tahini in every supermarket or make your own tahini by blending sesame seeds in your food processor until they turn into a paste. Healthy meals don’t need to be complicated at all and they taste often so much better than processed food.
If you recreate my vegan chickpea tacos, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan because I love to see your recreations.
Vegan chickpea tacos
- 6 soft tortillas
- Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently
- Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did)
- Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out
- Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!
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