Chickpea Tacos

This is based on the Happy Herbivore cookbook’s recipe, with a modification in spices.  It’s simple and yummy.  I served these with Fiesta Rice.


  • 2 cans chickpeas (I cooked them myself so they are unsalted), drained
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 3/4 tsp salt (less if chickpeas are salted)
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1 Tbsp olive oil
  • 2 Tbsp reduced sodium tamari or soy sauce
  • 1 Tbsp fresh lemon juice
  • taco shells (I used the Garden of Eatin’ blue taco shells)
  • shredded lettuce
  • any other taco toppings of your choice

Preheat the oven to 400 degrees.  Combine everything through olive oil in a bowl (or directly on a baking sheet).  Toss well.  Pour onto a baking sheet.  Bake for 20 minutes.

Stir in tamari and lemon juice and smush a bit.  Serve in tacos.


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One thought on “Chickpea Tacos

  1. Pingback: Lentil Tacos | Plant Based for Health

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