These homemade, vegan, gluten-free and corn-free roasted chickpea tacos are so easy and delicious! They are perfect for a quick lunch, dinner, snack or appetizer. I absolutely love tacos. However, I always had difficulties finding gluten-free taco shells that are also corn-free. That’s why I decided to start making my own from scratch. I used chickpea flour, tapioca starch, water and a little bit of salt to make these. They are so tasty and so easy to prepare.
Corn-free taco shells
Simply blend chickpea flour, tapioca starch, salt and water in a high speed blender. Pour the batter into a non-stick pan at medium-high heat and bake each taco for 2-3 minutes on each side. While your tacos are still warm, you can easily mold them to your desired shape. I placed each taco in between two glasses for a few minutes to keep the shape.
delicious taco fillings
For this recipe, I made roasted chickpeas and a homemade guacamole. This is the perfect combination along with some fresh lettuce, tomatoes and coriander. I also had some leftover cashew cream cheese in the fridge that I had to use up. Isn’t that the beautiful thing about tacos? You can fill them with any ingredients you want and they are bound to taste good.
This Roasted Chickpea Tacos Recipe is:
- Vegan
- Plant-based
- Dairy-free
- Gluten-free
- Corn-free
- Delicious
- Healthy
- Easy and quick to make
More vegan lunch and dinner recipes to try:
If you try this easy vegan roasted chickpea tacos recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Roasted Chickpea Tacos
Equipment
- 1 High Speed Blender
Ingredients
For the Taco Shells
- 150 g chickpea flour
- 70 g tapioca starch
- 250 ml water
- 1/2 tsp salt
For the Guacamole
- 1-2 avocados
- 2 tsp guacamole spice I used JustSpices
- 1 small red onion finely chopped
- 1/2 lemon juiced
- salt and pepper to taste
For the Roasted Chickpeas
- 400 g canned chickpeas
- 1 tsp cumin
- 1 tsp paprika powder
- salt and pepper to taste
Other Fillings
- tomatoes chopped
- lettuce finely chopped
- fresh coriander finely chopped
- cashew cream cheese see notes
Instructions
For the taco shells
- Put all ingredients into a high speed blender and blend until smooth.
- In a non-stick pan, bake each taco for 2-3 minutes on each side.
- While your tacos are still warm, you can mold them into your desired shape. I placed each taco in between two glasses for a few minutes to keep the shape.
For the Guacamole
- In a small bowl, mash the avocado and add lemon juice, onion and spices.
For the roasted chickpeas
- Preheat oven to 220°C and line a baking tray with parchment paper.
- Drain and rinse the chickpeas. In a small bowl, combine cumin, paprika powder, salt and pepper and toss the chickpeas in this mixture until well coated.
- Transfer the chickpeas to the baking tray and roast in the oven for 20-30 minutes.
Assemble the tacos
- Now onto the fun part: You can fill your tacos with guacamole, roasted chickpeas and any other fillings you enjoy. For this recipe, I added lettuce, tomatoes, fresh coriander and a little bit of leftover cashew cream cheese. See the notes to learn how to make it.
