Kelly JensenThese BBQ chickpea tacos are vegan, gluten free, and made with pantry staple ingredients! Great for a quick 15 minute pantry dinner! Add any toppings you’d like, pour yourself a margarita, and fiesta forever.
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
I love a simple, easy, and delicious dinner, especially when it’s taco night! Tacos are in our recipe rotation year round, and this spicy & sweet chickpea version is a few favorite for us. I love the tangy smoky BBQ chickpeas, the heat from salsa, and the freshness and crunch for toppings!
These BBQ Chickpea Taco Recipe is:
- Hearty
- Sweet
- Tangy
- Spicy (but not too spicy – add any salsa you’d like!)
- Smoky
- Loaded with flavor
- Made with pantry staple ingredients
- Vegan, gluten free, and ready in 15 minutes!
Turn Canned Chickpeas Into Taco Night!
These Barbeque Chickpea Tacos are what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want hours to spend in the kitchen . I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What are In These Vegan BBQ Tacos?
- No Salt Added Chickpeas: a high protein staple that tastes amazing! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- BBQ Sauce: Ok so this is a very lazy recipe, so use the best pre-made BBQ sauce that you can find… I like this one you can get online here!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Salsa: This Green Mountain Gringo brand salsa is our absolutely favorite… and I like that you can re-use the mason jars when you are done with the salsa to can other foods! It’s like a extra bonus.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Toppings: because the toppings are the best part! I added fresh chopped tomato, lettuce, onion, and radish to mine. You can add cheese, cilantro, onion, cabbage… go wild!
One of the BEST Pantry Staple Taco Recipes
This barbeque sauce chickpea taco recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make These Chickpea BBQ Taco Recipe?
- Preheat the oven to 350 degreen Fahreheit.
- In a medium sauce pan, add the drained chickpeas, BBQ sauce, and salsa. Stir, cover, and heat on low until the chickpeas begin to simmer. Should take about 5-10 minutes.
- Place the tortilla shells in the warmed oven, and toast for 3-4 minutes until warm.
- Place a 1/3 cup scoop of the BBQ chickpea filling in each tortilla, and add toppings as desired. Enjoy!
Other Vegan Recipes For Taco Night!
I have a whole post here about my 12 favorite recipes for a plant-based Taco Tuesday! And here are some of my favorites below:
Creamy Vegan Queso (Dairy Free, Whole30, Paleo, Gluten Free)
Fresh Mango Margarita (Refreshing Summer Cocktail)
Spicy Black Beans in the Instant Pot (Vegan, Gluten Free, Dairy Free)
Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)
Sheet Pan Fajitas w/ Avocado Lime Crema (Vegan, Paleo, Whole30, GF)
Get the Same Ingredients I Use For My Vegan Chickpea Tacos Recipe:
As always, if you make this Vegan BBQ Chickpea Tacos recipe sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
BBQ Chickpea Tacos
Ingredients
- 1 13.5-ounce can No-Salt-Added Chickpeas drained and rinsed
- 1/2 cup BBQ sauce
- 2 tablespoons salsa
- 4 Corn tortilla shells hard or soft
- Toppings see below for Pantry Staple Toppings!
Pantry Staple Topping Ideas
- Jarred roasted red peppers
- Olives
- Pickled jalapenos
- Coconut Cream
- Pickled cabbage
Instructions
- Preheat the oven to 350 degreen Fahreheit.
- In a medium sauce pan, add the drained chickpeas, BBQ sauce, and salsa. Stir, cover, and heat on low until the chickpeas begin to simmer. Should take about 5-10 minutes.
- Place the tortilla shells in the warmed oven, and toast for 3-4 minutes until warm.
- Place a 1/3 cup scoop of the BBQ chickpea filling in each tortilla, and add toppings as desired. Enjoy!
Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Easy Chimichurri Rice Recipe (Vegetarian, Gluten Free)
Pingback:Weekly Vegan Meal Plan Recipes, Week 1 - The Herbeevore
Pingback:Vegan Baked Falafel Recipe - The Herbeevore .com
OLE on these ? tacos