Tired of the same old dinner? Spice it up with Chickpea Tacos! In 30 minutes, enjoy a tasty mix of chickpeas, leeks, and golden raisins with a refreshing cucumber raita.
Try this Indian fusion recipe for vegetarian chickpea tacos with an easy cucumber raita! Perfect for a quick 30-minute dinner!
These tacos are my new favorite thing. I always seem to have a few cans of chickpeas lying around in case I need to whip up an easy dinner when I forget to make other plans. They are so tasty when you fry them up in a pan, especially when seasoned with fragrant garam masala and then stuffed into warm taco boat shells. I love raisins in my Indian food, and I’m obsessed with the way they plump up and absorb the spices in this recipe. You can thank me later.
Table of Contents
Reasons to Love These Tacos
- The Chickpea Tacos recipe is perfect for a fast, delicious dinner ready in just 30 minutes.
- It’s packed with protein, fiber, and nutrients from chickpeas and vegetables.
- Chickpea Tacos taste just as good the next day, perfect for meal prepping.
Recipe Ingredients
- Garam Masala: This fragrant spice blend adds a warm, complex flavor with hints of sweetness and heat.
- Golden Raisins: These add a sweet, tangy burst of flavor and a chewy texture.
- Cumin: Adds a warm, earthy spice with a hint of citrus.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Add chopped fresh cilantro for a burst of color and flavor, thinly sliced radishes for a crunchy texture, or a sprinkle of crumbled feta cheese for a tangy twist. You can also add a squeeze of lime juice to brighten the flavors or a dash of hot sauce for an extra kick. Avocado slices or a dollop of guacamole can provide a creamy contrast.
- Substitute for Greek Yogurt: For a vegan version, use coconut yogurt or cashew yogurt in the cucumber raita.
How to Make Chickpea Tacos
Step #1: In a large bowl, whisk together the yogurt and cumin. Fold in the cucumber and cilantro (reserving some for garnish, if desired), then taste and add salt as needed to create the cucumber raita.
Step #2: Heat one tablespoon of oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the chickpeas and leek. Fry until the leeks separate and the chickpeas are lightly browned, 3-4 minutes. Add the raisins, garam masala, and ½ cup water. Stir well; sauté until the water has evaporated, about 2-3 minutes.
Step #3: Divide the chickpea mixture into the soft taco boats. Top with a generous dollop of cucumber raita. Garnish with cilantro if desired. Serve warm.
Expert Tips
- Use a Baking Sheet: For a crispy texture, spread the chickpeas on a baking sheet and roast them in the oven at 400°F (200°C) for 20-25 minutes before adding them to the tacos. This enhances their flavor and provides a delightful crunch.
- Pat Chickpeas Dry: Before frying, pat the chickpeas completely dry with a paper towel. This helps them brown more evenly and develop a better texture.
Frequently Asked Questions
Absolutely! You can add vegetables like bell peppers, spinach, or zucchini to the chickpea mixture. Sauté them with the leeks for extra flavor and texture, enhancing the nutritional value of the dish.
You can top these tacos with diced avocado, vegan sour cream, and extra cilantro. Other options include hot sauce, cashew cream, Pico de Gallo, guacamole, vegan queso, vegan shredded cheese, salsa, red onion, and fresh scallions.
Storage Info
Store leftover Chickpea Tacos in an airtight container in the refrigerator for up to 3 days. You can freeze the chickpea mixture for up to 2 months; thaw in the fridge before reheating.
Reheat the chickpea mixture in a skillet over medium heat until warmed through or in the microwave for 1-2 minutes. Assemble the tacos with fresh raita just before serving to maintain the best texture and flavor.
More Delicious Recipes That You’ll Love
Chickpea Tacos Recipe
Ingredients
For the Cucumber Raita
- 1/2 cup plain Greek yogurt - use vegan Greek yogurt for a vegan version
- 1/4 cup finely diced seedless cucumber - such as Persian or English
- 1/4 teaspoon cumin
- 2 tablespoons chopped cilantro
- Salt to taste
For the Chickpea Tacos
- 1 tablespoon extra virgin olive oil
- 1 14.5 ounce can chickpeas, drained, rinsed, and patted dry
- 1 cup thinly sliced leek - white and light green parts only
- 1/4 cup golden raisins
- 1 teaspoon garam masala
- 4 Old El Paso Soft Tortilla Taco Boats - (or flour or corn tortillas)
Instructions
- In a large bowl, whisk together the yogurt and cumin. Fold in the cucumber and cilantro (reserving some for garnish, if desired), then taste and add salt as needed to create the cucumber raita.
- Heat one tablespoon of oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the chickpeas and leek. Fry until the leeks separate and the chickpeas are lightly browned, 3-4 minutes. Add the raisins, garam masala, and ½ cup water. Stir well; sauté until the water has evaporated, about 2-3 minutes.
- Divide the chickpea mixture into the soft taco boats. Top with a generous dollop of cucumber raita. Garnish with cilantro if desired. Serve warm.
NOTES
Nutrition
These vegetarian tacos were such a fun twist! The Indian spices made them totally unique and delicious.
Thank you for the nice recipe. Have a good time!