Go Back

Smokey Chickpea Tacos

Gorgeous crispy tacos filled with smokey chickpeas, veg and avocado. Topped with melted cheese and cool sour cream (made from coconut cream)
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Chickpea taco, smokey taco, Taco


  • 1 can chickpeas drained
  • 1 tsp cumin
  • pinch of sea/pink salt
  • 1 tbsp smoked paprika
  • 1/2 onion chopped
  • 1/2 red pepper chopped
  • 1 cup sweetcorn tinned or frozen
  • taco shells or wraps
  • grated vegan cheese


  • Preheat oven to 180ºC/356ºF

    Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes. Using a separate pan (or tip the chickpeas into a bowl like I did) heat a small amount of oil and fry the chopped onion and red pepper. After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes. Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado. Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don't want to cook the tacos, just warm them. Drizzle with mayo or sour cream.



TIP: Why not drizzle with some sour cream or mayo. If using frozen sweetcorn its best to cook for a couple of minutes in the microwave and drain off any excess water.