These chickpea tacos are the ultimate low-effort, meatless mid-week meal. Packed with flavor and ready in 10 minutes, these tacos are hearty, healthy, and versatile. Plus, this recipe is gluten-free, dairy-free, protein-rich, vegan, and utterly enjoyable!
Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Pan-fry 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!
You can use tamari or coconut aminos instead of soy sauce.
Read the blog post for more tips and variations.
The recipe makes approximately 6 tacos. I calculated the nutrition facts for one taco including the tahini sauce, made with my homemade gluten-free tortillas. The numbers will be different if you use store-bought tortillas.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.