Menu Enter a recipe name, ingredient, keyword...

Soft Shell Chickpea Taco


Prep: Make chickpeas ahead

Per serving (3 tacos): 434 calories, 13.7g fat, 67.8g carbohydrates, 15.2g fiber, 4.6g sugars,
13.7g protein

Google Ads
Rate this recipe 4.3/5 (11 Votes)


  • 1 tbsp low sodium soy sauce, tamari (GF) or coconut aminos (SF)
  • 2 tsp fresh lemon juice
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 15 oz can chickpeas, drained & rinsed
  • 2 cups shredded lettuce
  • 2 tomatoes, diced
  • 1 cup corn (thawed, if frozen)
  • 1 avocado, pitted & diced (or 8 oz guacamole)
  • 12 corn tortillas
  • hot sauce (optional)


Adapted from


Step 1

Preheat oven to 400F. Whisk soy sauce, lemon juice & spices together. Add chickpeas and toss until well and evenly coated. Place chickpeas on a baking sheet, spritz lightly with cooking oil spray and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, lettuce, tomatoes,
corn and avocado. Drizzle hot sauce on top if desired.


You'll also love

Review this recipe

Vegan Chickpea Mushroom Burgers with Mustard Green Pesto Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe