Chickpea Tacos Recipe

Taco bowls filled with chickpeas on a white plate.

5 from 3 votes

Tired of the same old dinner? Spice it up with Chickpea Tacos! In 30 minutes, enjoy a tasty mix of chickpeas, leeks, and golden raisins with a refreshing cucumber raita.

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 351kcal

Author: Linda

Ingredients

For the Cucumber Raita

1/2 cup plain Greek yogurt use vegan Greek yogurt for a vegan version
1/4 cup finely diced seedless cucumber such as Persian or English
1/4 teaspoon cumin
2 tablespoons chopped cilantro
Salt to taste

For the Chickpea Tacos

1 tablespoon extra virgin olive oil
1 14.5 ounce can chickpeas, drained, rinsed, and patted dry
1 cup thinly sliced leek white and light green parts only
1/4 cup golden raisins
1 teaspoon garam masala
4 Old El Paso Soft Tortilla Taco Boats (or flour or corn tortillas)

Instructions

In a large bowl, whisk together the yogurt and cumin. Fold in the cucumber and cilantro (reserving some for garnish, if desired), then taste and add salt as needed to create the cucumber raita.
Heat one tablespoon of oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the chickpeas and leek. Fry until the leeks separate and the chickpeas are lightly browned, 3-4 minutes. Add the raisins, garam masala, and ½ cup water. Stir well; sauté until the water has evaporated, about 2-3 minutes.
Divide the chickpea mixture into the soft taco boats. Top with a generous dollop of cucumber raita. Garnish with cilantro if desired. Serve warm.

Notes

Store leftover Chickpea Tacos in an airtight container in the refrigerator for up to 3 days. You can freeze the chickpea mixture for up to 2 months; thaw in the fridge before reheating.

Reheat the chickpea mixture in a skillet over medium heat until warmed through or in the microwave for 1-2 minutes. Assemble the tacos with fresh raita just before serving to maintain the best texture and flavor.

Nutrition