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Soft corn tacos filled with smoky smashed chickpeas, pickled onions and avocado.Yum!

Smoky Chickpea Tacos with Avocado and Pickled Onion

Karen Tedesco
Super tasty vegan or vegetarian chickpea taco recipe. These babies are loaded with spice and layers of flavor from quick-pickled onion and avocado!
4.5 from 2 votes
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Vegetables
Cuisine Vegetarian
Servings 6 tacos
Calories 221 kcal

Ingredients
 

Pickled Onion

  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ¼ cup (60 ml) white wine vinegar
  • 1 red onion halved and thinly sliced

Tacos

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 garlic clove finely chopped
  • 1 small jalapeno pepper finely chopped
  • Salt
  • 2 teaspoons smoked paprika
  • 1 15-ounce (425 g) can chickpeas or 1 1/2 cups cooked chickpeas drained
  • 6 corn tortillas
  • Lettuce leaves or baby greens
  • Fresh cilantro leaves
  • 1 avocado pitted and sliced
  • 4 ounces (115 g) crumbled feta or goat cheese
  • ½ English or Persian cucumber thinly sliced
  • 1-2 limes sliced into quarters
US Customary - Metric

Instructions
 

Make the pickled onion

  • Dissolve the salt and sugar with the vinegar in a bowl or large Mason jar. Add the onion and toss around to coat. Let stand 15 minutes to soften.

Prepare tacos

  • Heat the olive oil in a sauté pan over medium heat. Cook the jalapeno, garlic and a pinch of salt a few minutes until softened and fragrant. Stir in the paprika and stir 30 seconds, then add the chickpeas and ¼ cup water. Cover and simmer 5 minutes.
  • Remove from the heat and mash the chickpeas coarsely with a potato masher or wooden spoon. Taste the chickpeas and season with more salt if needed.
  • Heat the tortillas directly over a medium gas flame on the stovetop until lightly browned, about 30 seconds per side (use a pair of tongs). Stack on a plate and cover with a towel to keep warm. If you don't have a gas stove, heat the tortillas one by one in a small heavy skillet over medium-high heat.
  • Make each taco with some of the the chickpeas, lettuce, cilantro, avocado, onion, cheese and cucumber. Squeeze lime juice over each taco and serve.

Notes

  • The chickpea filling makes enough for about 6 soft tacos. If you're feeding a crowd, double the recipe.
  • Omit the cheese to make vegan tacos.

Nutrition

Serving: 1gCalories: 221kcalCarbohydrates: 20gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 17mgSodium: 615mgPotassium: 283mgFiber: 5gSugar: 3gVitamin A: 482IUVitamin C: 11mgCalcium: 126mgIron: 1mg