CHILLI LIME CHICKPEA TACOS

CHILLI LIME CHICKPEA TACOS

Chilli Lime Chickpea Tacos are vibrant and flavour-packed handheld delights made with roasted chickpeas, creamy avocado, crunchy cabbage, salt and bright lime juice. Wrapped in a soft corn tortilla and sprinkled with fresh coriander, these tacos bring satisfying textures and zesty heat in each bite. They’re quick to make, high in fibre plant protein and naturally gluten-free. Whether served as a light lunch, a summery dinner or an appetiser for gatherings, these tacos are a perfect balance of tangy, creamy and spicy. The bold flavour profile is matched with nourishing ingredients, making it a go-to for healthy eating without sacrificing taste. With no complex prep required, you can easily whip up this recipe for yourself or scale it for guests. It’s proof that delicious vegan meals can be just as fun and crave-worthy as any traditional taco.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mexican

PREPARATION/TECHNIQUES

Roast

OCCASION/HOLIDAY

Cinco De Mayo

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free, Quick & Easy

DISH TYPE

Tacos & Wraps

INGREDIENTS

There are the following ingredients for Chilli Lime Chickpea Tacos:

• ½ cup roasted chickpeas

• 1 small corn tortilla

• ¼ avocado, sliced

• ¼ cup shredded cabbage

• 1 tbsp lime juice

• 1 tbsp chopped coriander

• Salt to taste

FULL NUTRITIONAL INFORMATION

• Calories: 533.8 kcal

• Protein: 23.8 g

• Carbohydrates: 83.1 g

• Sugars: 12.1 g

• Fibre: 19.7 g

• Fat: 15 g

• Saturated Fat: 1.8 g

• Sodium: 493.4 mg

• Potassium: 1117.7  mg

• Iron: 5.8 mg

• Calcium: 127.4 mg

PREPARATION

• Prepare Chickpeas: If they are not yet roasted, toss canned chickpeas with a drizzle of olive oil, chilli powder and salt. Roast at 200°C (400°F) for 20–25 minutes until crispy.

• Warm Tortilla: Heat corn tortilla in a dry skillet for 30 seconds per side until soft and pliable.

• Layer Ingredients: Place shredded cabbage on the tortilla as a base, then top with roasted chickpeas.

• Add Avocado And Lime: Layer sliced avocado on top and drizzle with fresh lime juice.

• Finish With Coriander: Sprinkle chopped coriander over the taco and add salt to taste.

• Serve Immediately: Enjoy warm with an optional lime wedge on the side.

PREP TIME

5 minutes

COOKING TIME

0–25 minutes

TIPS

• Roast In Batches: Make a large batch of chickpeas to have them ready for quick meals.

• Use Ripe Avocado: It should be soft to the touch but not mushy for perfect slices.

• Taco Shell Options: Substitute with a lettuce wrap or whole wheat tortilla if desired.

• Mix Cabbage With Dressing: For extra flavour, toss cabbage in a splash of lime juice and olive oil.

• Serve With Salsa: It is paired with a spoonful of pico de gallo or hot sauce for added kick.

VARIATIONS

• Add Protein: Include black beans or grilled tofu for extra protein.

• Swap Cabbage: Use spinach, arugula or kale for a green twist.

• Creamy Element: Add vegan sour cream or tahini drizzle.

• Include Pickled Veggies: Top with pickled red onions or jalapeños for tang and crunch.

• Make It a Bowl: Skip the tortilla and serve all ingredients over brown rice or quinoa.

• Add Spice: Sprinkle in cayenne or chilli flakes if you want more heat.

PREPPING AND STORAGE

• Refrigerate Components Separately: Store chickpeas, cabbage and avocado individually in airtight containers.

• Chickpeas Last Longer: Roasted chickpeas are kept in the fridge for up to 5 days and can be reheated.

• Avoid Freezing: Fresh avocado and tortillas don’t freeze well for this dish.

• Meal Prep Friendly: Prep chickpeas and chopped veggies ahead of time for quick assembly.