20-Minute Chickpea Tacos

"I make these all the time as my go to taco recipe! They are delicious and so flavorful🥰"

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First, make the spiced chickpeas.

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Cook the chickpeas with oil for 2 to 3 minutes on a frying pan to allow some browning.

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Coat the chickpeas with the spice blend and cook for another 2 to 4 minutes.

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Take off the heat, then squeeze a bit of lime juice into the chickpeas.

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Blitz your roasted nuts in a food processor until they’re in tiny pieces.

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Add the remaining pesto ingredients—cilantro, garlic, lemon or lime zest and juice, jalapeño, salt, and pepper.

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Stream in the olive oil with the motor running until you have a relatively smooth and thick sauce.

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Slather some pesto onto charred corn tortillas,

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Top with a handful of chickpeas,

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And a couple spoons each of diced avocado,

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And your favorite salsa.

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Get the recipe!

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For

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20-Minute Chickpea Tacos

"I make these all the time as my go to taco recipe! They are delicious and so flavorful🥰"

"I make these all the time as my go to taco recipe! They are delicious and so flavorful🥰"

"Love! This was easy and delicious. Great for a taco base with any toppings as well!"

"Love! This was easy and delicious. Great for a taco base with any toppings as well!"

"I cannot say enough nice things about this recipe! I’ve made it dozens of times... It’s sooo good and fast"

"I cannot say enough nice things about this recipe! I’ve made it dozens of times... It’s sooo good and fast"

First, make the spiced chickpeas.

First, make the spiced chickpeas.

Cook the chickpeas with oil for 2 to 3 minutes on a frying pan to allow some browning.

Cook the chickpeas with oil for 2 to 3 minutes on a frying pan to allow some browning.

Coat the chickpeas with the spice blend and cook for another 2 to 4 minutes.

Coat the chickpeas with the spice blend and cook for another 2 to 4 minutes.

Take off the heat, then squeeze a bit of lime juice into the chickpeas.

Take off the heat, then squeeze a bit of lime juice into the chickpeas.

Blitz your roasted nuts in a food processor until they’re in tiny pieces.

Blitz your roasted nuts in a food processor until they’re in tiny pieces.

While the chickpeas are cooking, start on the pesto.

While the chickpeas are cooking, start on the pesto.

Add the remaining pesto ingredients—cilantro, garlic, lemon or lime zest and juice, jalapeño, salt, and pepper.

Add the remaining pesto ingredients—cilantro, garlic, lemon or lime zest and juice, jalapeño, salt, and pepper.

Blend until a paste forms.

Blend until a paste forms.

Stream in the olive oil with the motor running until you have a relatively smooth and thick sauce.

Stream in the olive oil with the motor running until you have a relatively smooth and thick sauce.

Slather some pesto onto charred corn tortillas,

Slather some pesto onto charred corn tortillas,

Top with a handful of chickpeas,

Top with a handful of chickpeas,

And a couple spoons each of diced avocado,

And a couple spoons each of diced avocado,

And your favorite salsa.

And your favorite salsa.

Enjoy!

Enjoy!

Get the recipe!

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