Chickpea Tacos

Tacos are such an easy dinner to whip up and fun to enjoy! I also love this recipe because you can use up any vegetables you need to cook before they go bad. I topped the tacos with red cabbage and salsa. The tacos are filled with beans but i still put refried beans on the side. Beans are just so good! If you want a lower carb meal you could add this mixture on top of lettuce and let the salsa be your dressing.


2 cans of chickpeas

1 purple onion

1 yellow squash

1 red bell pepper

1 carrot

1 tablespoon chili powder

1 teaspoon paprika (i use smoked paprika which is AMAZING)

1/2 teaspoon cumin

1/2-1 teaspoon cayenne pepper

1 bunch of cilantro

3 cloves garlic

2 teaspoons of salt

1 package of corn tortillas or gluten free tortillas


  1. Chop your onions and add a tablespoon of olive oil (or any oil you have). Add your chopped carrot and let these two cook for a few minutes or until the onions get translucent.
  2. Chop the squash and bell pepper and add them to the pan.
  3. Add all the spices to the pan.
  4. Open and drain the chickpeas and add the cilantro on top, continue to cook for about 3-5 minutes.
  5. You can microwave your tortillas or lightly fry them in a pan with olive oil.
  6. Top with anything you want and enjoy!

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