Crispy Chickpea Tacos | These vegan + gluten-free tacos are packed with protein and bright citrus flavor!
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5 from 4 votes

Crunchy Chickpea Tacos from PlantPure Nation

"These tacos have some of the seasonings used in a typical California fish taco—although I must admit that I have never had a real fish taco, only the vegan versions. This recipe uses a hint of lime with cabbage and, of course, chickpeas." Kim Campbell in PlantPure Nation
Prep Time15 mins
Total Time15 mins
Course: Tacos
Servings: 6 tacos
Author: Kim Campbell

Ingredients

Crunchy Chickpea Tacos

  • 6 corn or flour tortillas
  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup seeded and small diced poblano pepper
  • 1/2 cup sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Tofu Cashew Mayonnaise (see recipe below)
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1 avocado, pitted and sliced
  • 1 tablespoon Sriracha (optional)

Tofu Cashew Mayonnaise

  • ¼ cup raw cashews, soaked in water to cover for 2–3 hours, then drained
  • 7 ounces extra-firm tofu
  • ½ teaspoon sea salt
  • ½ teaspoon tahini
  • 4 teaspoons lemon juice
  • teaspoons white vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • teaspoons agave nectar
  • 2 tablespoons water
  • ¼ teaspoon xanthan gum (optional)*

Instructions

  • Preheat the oven to 375°F.
  • Shape the tortillas by placing them in a nonstick oven-safe bowl and baking them in the oven until crispy, 5–10 minutes.
  • In a large mixing bowl, smash the chickpeas with a fork and sprinkle with the chili powder. Add the cabbage, carrot, red onion, poblano pepper, green onion, cilantro, mayonnaise, and lime juice. Mix thoroughly, adding salt last.
  • Divide the salad mixture among the taco bowls and top with the sliced avocado. Add Sriracha if you like your tacos spicy.

Tofu Cashew Mayonnaise

  • Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
  • Place all the ingredients in a Vitamix or other high-powered blender. Blend until smooth and shiny.

Notes

*Kim’s Hint: If you do not have xanthan gum available you can skip this ingredient but the mayonnaise might have a slightly thinner consistency.
I didn't add the xanthan gum and the mayonnaise was still the perfect consistency.