Vegan chickpea tacos with avocado and a tahini dressing

I think I am addicted to tacos, especially to my new creation, vegan chickpea tacos with avocado. This delicious recipe is so easy and fast to make, and you don’t even need a food processor or blender. Just one bowl, a whisk, one pan and you are good to go.

I only started eating tacos regularly after I came up with my amazing recipe for gluten-free tortillas. Of course, you can buy store-bought tortillas, but most of them contain wheat flour which I can’t eat because I am wheat intolerant. Furthermore, it takes less than 15 minutes to make my tortillas and they are so much healthier than store-bought tortillas (which often have 20+ ingredients, many of them being preservatives!).

Back to these vegan chickpea tacos. They contain roasted chickpeas, avocado chunks, chopped tomatoes, green peppers, red cabbage and a yummy tahini dressing. The dressing is very easy to make as well, you just need tahini, lime juice, water, and some spices.

Healthy and protein-rich vegan chickpea tacos

Not only are these tacos delicious, but they are also healthy and easy to make. They contain lots of plant protein, mainly from chickpeas. My gluten-free tortillas contain chickpea flour which is high in protein, but it also contains many minerals and vitamins like folate, copper, manganese, magnesium, phosphorus, vitamin B1 + B6, zinc, and fiber.

Vegan tacos in no time

If you already have store-bought tortillas at home, then it will take about 10 minutes to make my vegan chickpea tacos. You only need to roast the chickpeas in a pan (or in the oven) and meanwhile chop the veggies and make the tahini dressing.

My vegan chickpea tacos are:

Gluten-free

Grain free

Wheat free

Egg-free

Oil-free

Refined sugar-free

Rich in protein

Vegan

Easy to make

Healthy

Choose homemade food over processed food

Neither my gluten-free tortillas nor my vegan chickpea tacos contain any exotic ingredients. The tortilla dough consists of chickpea flour (also called garbanzo bean flour), tapioca flour/starch, water, and salt. You can make your own chickpea flour by mixing dry chickpeas in your high-speed blender. The taco filling contains only vegetables, roasted chickpeas, and a simple tahini dressing. You can buy tahini in every supermarket or make your own tahini by blending sesame seeds in your food processor until they turn into a paste. Healthy meals don’t need to be complicated at all and they taste often so much better than processed food.

If you recreate my vegan chickpea tacos, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan because I love to see your recreations.

Vegan chickpea tacos Michaela Vais Vegan chickpea tacos recipe with avocado and a tahini dressing. These vegan tacos are gluten-free, healthy, easy to make, and delicious. Homemade tortillas recipe included 4.95 from 17 votes Print Recipe Prep Time 15 mins Cook Time 5 mins Total Time 20 mins Course Main Course Servings 6 Calories 311 kcal Ingredients 1x 2x 3x 6 soft tortillas Taco filling 1 avocado chopped into cubes

2 tomatoes diced

1 1/2 cups chickpeas drained and rinsed

1 green pepper chopped

1/2 big onion finely sliced

6 tbsp red cabbage finely sliced

1-2 tbsp balsamic vinegar (to roast the chickpeas)

1-2 tbsp soy sauce (to roast the chickpeas)

fresh cilantro to taste Tahini dressing 1/4 cup tahini

1/8 cup (or more) water (to thin out)

3 tbsp lime juice or lemon juice

2 cloves garlic finely minced

1-2 tsp maple syrup or agave syrup

1/2 tsp onion powder

1/3 tsp salt or more to taste

1/4 tsp black pepper ground

1/4 tsp ground cumin (optional)

1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently

Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did)

Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out

Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold! Notes The recipe makes approximately 6 tacos. I calculated the nutrition facts for one taco, made with my homemade gluten-free tortillas . The numbers will be different if you use store-bought tortillas Tried this recipe? Mention @elavegan and tag #elavegan

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