• kelseyneyman

Vegan Chickpea Tacos



A good friend of mine runs an amazing vegan blog called The Whole Scoop and after following her for the last several months she has inspired our family to eat more meals that are meatless!


Now I want to preface before I get into this that I do not follow a vegan lifestyle, but I do believe our society today needs to cut back on the amount of meat we are consuming. There are so many other proteins out in the world, you don’t HAVE to have chicken or beef or pork with EVERY meal.


This brings me to these tacos I made last night, we make tacos on the regular in our household but usually it is with grass-fed ground beef or organic pasture raised chicken. I specifically say these things not to “brag” but to let you guys know what I recommend IF you are going to eat some type of meat. Yes, I know that it is more expensive but the quality of the meat you are eating is so insanely important so my recommendation is to get quality meat within your budget, then find some plant based proteins to fill in the rest of your meals! Another benefit of plant based protein!


Ok so lets get to the tacos, these are made with grain free taco shells that I got from Thrive Market. They are made using Cassava, Chia Seeds, Sesame Seeds, and Avocado Oil and they actually were delicious and could hold the filling easily!


Now the filling… OMG you guys this stuff came out so tasty I can’t wait to have it again. It is a Chickpea and Squash filling with all kinds of great flavors and extremely filling! You won't miss the meat in these tacos and you will get all the protein and fiber you need.


Check out the recipe below, hope you enjoy!


Vegan Chickpea Taco Filling

1/2 organic yellow squash chopped into small-medium bite sized pieces
1 can organic chickpeas (garbanzo beans) drained
1 tablespoon organic avocado oil
1/4 cup chopped yellow onion
1/4 cup chopped organic green bell pepper
1 organic garlic clove
2 tablespoons of Primal Palate Taco Seasoning
Salt and Pepper to taste
Handful of fresh Cilantro
Lime Juice from 1 lime
Optional- Jalapeños diced and thrown in for spicy addition!

First you will heat your pan to medium and put your avocado oil in, once it is hot you will throw in your onions and bell pepper and cook till they are a bit soft (about 5 min). Next you will add in your garlic and let that cook until fragrant (about 1 minute).


Now you will add in your squash and 1 tablespoon of taco seasoning and give it a good stir so that the seasoning coats all the veggies. Let that sauté and cook for another 5 minutes or so until your squash starts to soften.


While the squash is cooking go ahead and take your drained chickpeas and put them in a bowl and give them a good mash! You want to leave some chunky pieces though so don’t mash them too much just enough for it to somewhat stick together. After you finish this you will toss these with the remaining 1 tablespoon taco seasoning and throw into the hot pan with your squash and veggies.


Now you will add in your lime juice and cilantro as well as the optional jalapeño and let it all cook together for another 10 minutes or so stirring occasionally.


Once finished put mixture into taco, serve with guacamole and cilantro and more lime juice over grain free taco shells (like Siete or the Thrive Market ones linked above) or a bed of lettuce for a grain free option!



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