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Vegetarian Chickpea Tacos

These vegetarian chickpea tacos are a delicious and nutritious option for a quick and easy meal. Packed with protein and flavor, they're perfect for lunch or dinner and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 medium saucepan
  • 1 skillet
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring cups and spoons
  • 8 taco shells or tortillas

Ingredients
  

  • 2 cans chickpeas 15 oz each, drained and rinsed.
  • 1 tablespoon olive oil
  • 1 small onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn Canned or frozen.
  • 1 red bell pepper diced
  • 1 avocado diced
  • 1 cup shredded lettuce
  • 1/2 cup salsa
  • 8 small taco shells or tortillas
  • to taste fresh cilantro For garnish (optional).

Instructions
 

  • In a medium saucepan, add the drained chickpeas and mash them lightly with a fork to create a chunky texture. Set aside.
  • Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
  • Add the minced garlic to the skillet and cook for an additional minute until fragrant.
  • Stir in the cumin, smoked paprika, chili powder, and the mashed chickpeas. Season with salt and pepper to taste, and cook for another 5 minutes, allowing the spices to blend well.
  • Mix in the corn and diced red bell pepper and cook for another 5 minutes until heated through.
  • Warm the taco shells or tortillas in a separate pan or in the oven for a few minutes.
  • Assemble the tacos by spooning the chickpea mixture into each taco shell. Top with diced avocado, shredded lettuce, and salsa.
  • Garnish with fresh cilantro if desired. Serve immediately.

Notes

Feel free to add other toppings such as cheese, sour cream, or hot sauce based on your preferences.
You can also customize the taco filling with other vegetables like zucchini or spinach, if you like.
These tacos can be stored in the refrigerator for up to 2 days; however, it's best to assemble them fresh just before serving.