Chickpea Tacos with Guacamole

Having a mostly plant based diet means that my old ways of preparing perfectly seasoned shredded chicken in a slow cooker for Taco Tuesday had to be changed up a little bit. I found all kinds of recipes that called for tofu, beans, rice, lentils, even cauliflower as substitutes for the meaty filling. I had some chickpeas (Garbanzo beans) in my pantry so I tried it out and--let me tell you--I actually like this recipe as much or better than my chicken tacos and it is easier and sooooo much faster to make!


2 cans organic chickpeas (Garbanzo beans)

1 can organic tomato sauce (you'll use approximately half the can)

1 ripe avocado

1/4 red onion, diced

1/2 tomato, diced

1 small handful of cilantro, chopped finely

1/2 lime


chili powder

Sea salt

Organic taco shells

Lettuce or baby kale, shredded (optional)


1. Preheat oven to 300 degrees

2. Make the guac first since the chickpeas only need to be heated up and not cooked for a long time.

To make guacamole, cut the avocado in half--avoiding the pit but you should save it!-- and scoop out all that green goodness into a large mixing bowl with a spoon. Add the tomato, red onion and about three-quarters of the cilantro in the bowl and finish with the juice of half a lime and a sprinkle of salt. Stir together to mix all the flavors and put the avocado pit into the bowl while you let it sit.

3. For the chickpea tacos, drain the liquid from the cans of beans and place in a saucepan. Start heating on medium-low heat. Add the remaining cilantro (if you love cilantro, otherwise you can put it all in the guacamole) Since I don't measure my seasonings ever, put a couple of sprinkles of chili powder and cumin over the beans and about half the can of tomato sauce. Stir and if you feel like you want more sauce and seasoning, you're welcome to add more. You can always add more but you can't take it away!

4. Stir occasionally until the beans are warmed through and then remove from heat.

5. For warm, crispy taco shells, place them in the oven for about 2 minutes and serve with some napkins! Since chickpeas are roly-poly little things, use a plate and plenty of guacamole to smoosh the chickpeas into the taco and better hold them there! If you want it, add lettuce for a cool, crisp crunch and ENJOY!

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