3 Great Chickpea Recipes: (#3) Mexican Tacos (Taquitos)

by Andrea on March 14, 2012

Chickpeas are one of the sources of protein I use to feed our vegetarian family and one of the things I like about chickpeas is their versatility. They can be served hot or cold, in a soup, stew, or salad, left whole or pureed to a paste, crisp roasted and seasoned a thousand different ways, and even ground into a gluten-free flour.  Because of their versatility and because of their numerous health benefits, I decided to post 3 of our family’s favorite chickpea recipes to help you incorporate them into your own diet. You can read about their benefits here.

I’ve already shared the recipe for one of my standard comfort foods, Chickpea Casserole. Now I’m going to shift gears and share a taco recipe with some real pizzaz. If you like Mexican food, you can’t go wrong with these tacos. My Mexican mother-in-law is an amazing cook and she’s the one who first introduced me to rolled taquitos. One of my husband’s favorite meals, I serve these with frijoles (beans) and Mexican rice or rice with quinoa (pictured above). The tacos are garnished with vegan sour cream, salsa, my vegan “parmesan” cheese and then topped with lettuce.

CHICKPEA RECIPE #3: Mexican Tacos (Taquitos)



  • 2 dozen corn tortillas
  • 2 Cups drained chickpeas, slightly mashed or broken apart with a chopper or processor (you don’t want them mushy)
  • 1 medium size tomato, chopped
  • 1/4 Cup onion, finely chopped
  • 1/4 Cup cilantro, chopped
  • salt to taste


Mix together the chickpeas, tomato, onion, and cilantro in a large bowl.  Salt to taste, if desired (I don’t usually add any since the chickpeas are salted when I cook them).

Heat the tortillas only until they are pliable either on a skillet or in the microwave. One minute in the microwave is generally good for a dozen tortillas. Just make sure that if you heat them in the microwave that you peel the tortillas apart first and then loosely stack them!

For each tortilla use about 2-4 tablespoons of chickpeas. Roll them and place seam side down in a pan coated with olive or canola oil. If you want to learn how to roll tacos check out my picture tutorial. Fry until golden brown and then flip using tongs and cook on the opposite side. Place the tacos on a paper towel as they come out of the pan.

Buen provecho!


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