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Recipe for Cumin Chickpea Tacos

Cumin Chickpea Tacos

Flavorful taco recipe where you don't miss the meat!

Servings 8 people


For the salsa:

  • 1 pound tomatillos, skins removed and washed
  • 1 small white onion, chopped
  • 2 cloves garlic, skins removed
  • 2 teaspoons extra-virgin olive oil
  • ½ lime, juiced
  • ¼ cup lightly packed cilantro

For the chickpeas:

  • 1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 teaspoon fresh lime juice

For the cabbage slaw:

  • ¼ cup plain Greek yogurt
  • 1 lime Zest and juice (of 1 lime)
  • ¼ teaspoon kosher salt
  • ½ head purple cabbage, thinly sliced
  • 1 jalapeño, thinly sliced

For the tacos:

  • 16 (6-inch) corn tortillas, warmed


For the salsa:

  1. Position oven rack about 6 inches from the heating element and preheat the broiler.

  2. Line a rimmed baFor the tacos:king sheet or broiler pan with foil and coat with nonstick cooking spray.

  3. Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet.

  4. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth. Season with salt to taste, if desired.

For the chickpeas:

  1. Set a large, non-stick pan over medium-high heat and add the oil.

  2. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes.

  3. Add the cumin and cook 1 more minute.

  4. Remove from heat and stir in the salt and lime juice.

For the cabbage slaw:

  1. Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl.

  2. Add the cabbage and jalapeño and toss to combine.

For the tacos:

  1. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.

Recipe Notes


Chickpeas can also be roasted! Preheat the oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray. Toss the chickpeas with the oil, cumin, and salt and bake for 15 to 20 minutes, stirring once halfway through cooking time.