Chickpea tacos are super tasty and come together in less than 10 minutes! They're pretty filling, too.
I've seen versions online where you bake the chickpeas, but I don't care for them in tacos when they get too crunchy and hard. So this is my shortcut version of chickpea tacos that does not involve heating up my apartment by using the oven forever. :D
(it is May and currently 75 in my apartment and it's nearly midnight. the oven is out of the question. :P)
Step 1: Ingredients!
- 1 14.5 oz can chickpeas
- a lime
- 1 tablespoon taco seasoning
- 1 onion, sliced thinly
- 1 garlic clove, minced
- tomatoes and cilantro for serving
Step 2: Prep Work!
Rinse and drain your chickpeas. Slice your onions nice and thin and mince your garlic. :)
Step 3: Cooking, Round One
Heat a pan over medium high heat with a little oil in it. Put in the chickpeas and onions and a pinch of salt. You're going to want to cook this, stirring pretty often, until the onions and chickpeas begin to brown a little. At that point, add the minced garlic and taco seasoning. :)
Step 4: Cooking, Round Two! + Serving
Stir the seasoning and garlic around in the pan so that it begins to cover all the chickpeas and onions. Stir this for a couple of minutes.
At this point, you're going to deglaze the pan with the juice of half a lime and a tablespoon or so of water. Scrape up all the yummy spices and onions that are probably a little stuck to the bottom. :D
After this, the mix should be moist but not overly wet. If you'd like a more ground beef-like texture, you can use a potato masher to break the chickpeas up a little. Turn off the heat and serve!
This is perfect with tomatoes and cilantro on tortillas! I'm sure it would be excellent with a little sour cream too. I always like to make sure I've got a lime to squeeze over the top.