Chickpea Tacos


These simple meatless tacos are stuffed with protein and flavor! Seasoned chickpeas are accented with crunchy lettuce, sweet peppers and a bold blue cheese avocado dressing. This recipe comes to us from Sherri and Greg of the blog Watch Learn Eat.

Serves 4

  • 1/2 cup blue cheese dressing
  • 1 avocado, pitted, peeled and coarsely chopped
  • 2 tablespoons blue cheese crumbles
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 2 (15 oz.) cans chickpeas
  • 1/2 cup diced tri-colored mini sweet peppers (red, yellow and orange)
  • 8 soft corn tortillas
  • 1/4 cup chopped scallions
  • 1 cup shredded iceberg lettuce

Add blue cheese dressing and avocado to the bowl of a food processor. Process on high speed until creamy. Transfer to a bowl and stir in blue cheese crumbles. Place in refrigerator until ready to use.

Whisk taco seasoning and water together in a small bowl and set aside.

Heat olive oil in a large non-stick skillet over medium heat.

Add chickpeas and peppers to the skillet and cook over medium heat for 10 minutes, stirring occasionally.

While chickpeas are cooking, begin warming the tortillas. Heat another large non-stick skillet on medium-high heat until hot. Cook tortillas two at a time for 30 seconds per side, stacking onto a plate as each one is done.

After chick peas have cooked for 10 minutes, stir in seasoning/water mixture and cook over medium heat for 3 more minutes. Continue to stir occasionally.

To serve, fill each tortilla with chickpea and pepper mixture, scallions, lettuce and dressing.

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Nutrition Information

Chickpea Tacos

Servings per Recipe: 4

Amount per Serving

Calories:  532

Calories from Fat:  163

Total Fat:  18g

Saturated Fat:  3g

Cholesterol:  7mg

Sodium:  433mg

Potassium:  640mg

Carbohydrates:  72g

Dietary Fiber:  16g

Protein:  15g

Sugars:  3g

Vitamin A:  15%

Vitamin C:  34%

Calcium:  13%

Iron:  19%

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