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Chickpea Tacos

Serve this mildly spicy taco filling with the "Colorful Corn Salsa" (Makes 4 Servings)


  • 2 15-ounce cans chickpeas, rinsed and drained
  • 4 organic corn tortillas
  • 2 Tbsp water more if needed
  • 3/4 cup onion chopped
  • 1 cup zucchini minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp allspice
  • 1/4 tsp crushed red pepper flakes; or fresh minced chili pepper to taste
  • 3/4 tsp pink Himalayan salt sea salt
  • 3 Tbsp freshly squeezed lime juice
  • 1 tsp molasses
  • 3 radishes sliced
  • garnish with fresh cilantro or parsley


  • Mash the chickpeas by pressing with a fork or the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash to squish of most of the beans.)
  • Heat the water in a skillet over medium-high heat. Add the onion, zucchini, chili powder, cumin, paprika, garlic powder, oregano, allspice, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
  • Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 4 to 6 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings such as chopped jalapeƱo or crushed red peppers. If the mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
  • Assemble the tacos adding the Colorful Corn Salsa, sliced radishes and top with fresh cilantro or parsley
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