Name: Chickpea Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tbsp extra virgin olive oil; 1 medium onion, diced; 1 bell pepper, chopped; 3 cloves garlic, minced; 8oz mushrooms, chopped; 2 small tomatoes, chopped (1 cup); 1 cup walnuts, finely chopped; 2 13.5oz cans chickpeas, drained and rinsed; 2 tbsp mild chili powder; 4 tsp cumin; 1 tsp oregano; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 1 tsp kosher salt + freshly ground black pepper, to taste; For assembly: taco shells, sliced purple cabbage, guacamole, and salsa

Description

Incredible Chickpea Tacos with a super "meaty" vegan filling made with mushrooms, chickpeas, walnuts, and homemade taco seasoning. A super satisfying and healthy weeknight meal that serves a crowd. Carnivores and vegetarians alike will love these filling and flavorful tacos. Gluten free!

Ingredients

Units Scale

1 tbsp extra virgin olive oil
1 medium onion, diced
1 bell pepper, chopped
3 cloves garlic, minced
8oz mushrooms, chopped
2 small tomatoes, chopped (1 cup)
1 cup walnuts, finely chopped
2 13.5oz cans chickpeas, drained and rinsed
2 tbsp mild chili powder
4 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp kosher salt + freshly ground black pepper, to taste
For assembly: taco shells, sliced purple cabbage, guacamole, and salsa

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Instructions

Preheat oven to 350F. Place walnuts on a baking sheet lined with a silicone baking mat/parchment paper and toast for about 7 minutes, or until golden and fragrant.
Heat oil a large skillet (this recipe makes a lot of meat!). Once hot, add onion and sauté for 3 minutes. Add pepper, garlic, mushrooms, and tomatoes and cook, stirring often, for 10-12 minutes or until veggies are cooked down and water has evaporated.
Reduce heat to low. Add chickpeas, toasted walnuts, spices, salt and pepper. Use a potato masher to mash the chickpeas with the rest of the ingredients until just a few whole ones remain. (If you don't have a potato masher, you'll need to process the chickpeas in a food processor until they're broken down then add to pan.) Stir to combine and taste, adjusting seasoning as needed. I like to add a splash of lime juice and Chipotle Tabasco. You can also stir in up to 1/2 cup water if the mixture seems dry.
Assemble tacos by spooning filling into warmed shells. Top with guacamole, cabbage, salsa, and hot sauce if desired. Store leftover meat in an air-tight container for up to a week. To freeze, spread meat on a lined baking sheet and place in freezer. Once frozen, transfer crumbles to a freezer bag and use within a month.