Pure and Plant-Based

tacos

Simple Chickpea Tacos Flavored with Cilantro, Lime, & Garlic

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Simple chickpea tacos flavored with cilantro, lime and garlic. A super easy plant-based dinner that is quick to throw together and a great source of plant-based protein. A perfect option for taco Tuesday that even meat-eaters will love.

chickpea tacos

Chickpeas are a staple in my diet. Not only are they incredibly healthy, but they are extremely versatile. They are one of the healthiest legumes and a great source of plant-based protein. We are always looking for new things to do with chickpeas and that is how these tacos came to be. My family and I eat tacos all the time, they are one of our favorite foods. However, we love to create different variations from these chickpea tacos to my cauliflower, walnut, and potato tacos.

This recipe is super easy to throw together. There is nothing better than a quick dinner that is also packed with nutrients. Chickpea tacos are great to make if you have leftover chickpeas or some just laying around in the freezer. Personally, I always soak a large batch of chickpeas overnight, cook them in the instant pot the next day, then eat on them throughout the week or freeze them for a quick meal later.

simple plant-based chickpea tacos

Disclaimer: This post may contain affiliate links.

What To Put On Chickpea Tacos

Each time we make tacos, we also make homemade blue corn or whole wheat flour tortillas. In my opinion, there is nothing better than fresh, homemade tortillas. I know exactly what ingredients go into making them and they taste much better than store bought. No preservatives, no enriched flour and no oil.

I also love to top my tacos with homemade guacamole, hot sauce, and unsweetened, plain coconut milk yogurt, (tastes just like sour cream!) I'll even add some nutritional yeast on top for the 'cheesy' flavor and additional nutritional value.

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If you try this simple chickpea tacos recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

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Simple Chickpea Tacos

Course Dinner
Cuisine Mexican, Plant-Based, Vegan
Keyword chickpeas, easy dinner, garbanzo beans, healthy dinner, taco
Prep Time 5 minutes
Cook Time 25 minutes

Ingredients

  • 1 lb dry chickpeas
  • 1 bell pepper
  • 1 jalapeño
  • 1 onion
  • 3 garlic cloves
  • 1/2 cup cilantro
  • 1 tsp coriander
  • 1 tbs lime juice
  • salt to taste
  • whole wheat tortillas

Instructions

  1. Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove until soft.

  2. Chop bell pepper, jalapeño and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft then remove from heat.

  3. Drain chickpeas and add to frying pan.

  4. Add pressed garlic cloves, chopped cilantro, coriander, lime juice and salt. Mix everything together.

  5. Serve in a whole wheat tortillas. Add chopped lettuce, tomato, guacamole, hot sauce, or whatever your choice of toppings are! Enjoy!

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Oil-Free Whole Wheat Flour Tortillas

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3 ingredient whole wheat flour tortillas. These delicious tortillas are a great alternative to the overly processed tortillas found on store shelves. They are also completely oil-free and suitable for wfpb dieters. Healthy, delicious and simple!

oil-free flour tortillas

Who doesn’t love fresh homemade tortillas? How about a super simple recipe for homemade flour tortillas made using whole wheat flour and no oil? With only 3 ingredients, one of which being water, these oil-free whole wheat tortillas have a great flavor and are perfectly pliable. Fill with your favorite burritos fillings, simple and quick bean burritos or even stuff them with this cauliflower walnut taco meat. Whatever you choose to put inside, you are sure to love these tortillas!

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

no oil whole wheat flour tortillas

Notes

• When making the tortilla dough, it is important to use the correct ratio of dry to wet. If the dough is too wet, it ill be impossible roll out or press the dough. When this is the case, add more flour by the spoonful. If the dough is too dry, the tortillas will crack and won’t be pliable. Add more hot water by the tablespoon until the dough becomes stickier.

• If you make tortillas often, I’d highly suggest an electric tortilla press. This press par-cooks the tortillas and is much easier to use them a normal tortilla press.

• Using a cast iron griddle on the smooth side is the best way to cook tortillas. Just make sure it doesn’t get too hot as it will burn the tortillas before they are able to full cook.

• Make a double batch and freeze the remaining to have tortilla on hand when you don’t have time to make them.

whole wheat tortillas
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If you try these oil-free whole wheat tortillas, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

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no oil tortillas
5 from 8 votes
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Oil-Free Whole Wheat Flour Tortillas

Prep Time 15 minutes
Cook Time 10 minutes
Servings 15 -17 tortillas

Ingredients

  • 4 cups whole wheat flour (480 grams)
  • 1 tsp salt
  • 1 1/2 cup hot water

Instructions

  1. Using a stand mixer, mix together flour and salt.

  2. Heat water in microwave until the water is hot.

  3. Mix in about a half a cup of water to the flour at a time. You want to make sure you are not getting your dough too sticky by adding too much water. You want to be able to roll the dough into a ball without it sticking everywhere but it is still somewhat sticky to the touch.

  4. Mix on medium to medium high for a few minutes to knead the dough. Then, let sit for 2-3 minutes.

  5. One-by-one, measure out a 50 gram dough ball using a kitchen scale. Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out.

  6. If you are using a tortilla press: It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out.

  7. If you do not have a tortilla press: Use a well floured surface and place your dough ball on top. Rolled it out using a rolling pin until the dough in thin and evenly spread out.

  8. Heat a well-seasoned cast iron griddle or skillet. Do not put the tortillas on the griddle until it has completely heat up, this will make the tortillas not pliable.

  9. Once the griddle is fully heated, place the tortilla on the pan. Once the tortilla begins to bubble, flip over and cook the other side.

  10. Place the cooked tortillas in a tortilla holder or cover with a towel. This allows the tortilla to sweat making them more pliable and preventing them from breaking.

  11. Store in a plastic bag in the fridge or freeze for later.

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