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Garbanzo Tacos

What you need: 

2 (15 ounce) cans garbanzo beans (1 can, drained)
1 (1 1/4 ounce) packet vegan taco seasoning
lettuce, shredded, to taste
6 large tortillas or 12 hard taco shells
tomatoes, chopped, to taste
onions, diced, to taste
salsa, to taste

What you do: 

1. Dump both cans of beans into a skillet (but use the liquid from only one can). Dump in the taco seasoning.
2. Stir and let simmer for about 10-15 minutes.
3. Add beans and other ingredients to your tacos, burritos, and/or taco salads.
Especially good recipe for those who aren't crazy about the flavor of garbanzo beans. The seasoning takes over.

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


Made these for a bunch of people last night and everybody loved them!


Made these last night and I might have a new favorite recipe! I also mashed up some black beans and used the paste to "glue" a soft and hard taco shell together ("Double Decker" style) then topped each taco with lettuce and cheese. Delicious and super easy!!


I made these a few nights ago, I had fresh beans on hand and I also made my own seasoning. I ended up cooking it for 20 minutes with 8 ounces of water and they still wouldn't soften. So I put them in my blender and "Wola" it was the perfect texture. The beans even have that "meaty" taste to them. I will make these again!


This recipe is a staple in my house. These tacos encouraged my boyfriend to ditch red meat for good, hurray!
I regularly make these with some spicy rice and thinly sliced potatoes (baked in the oven for a crunch). I use soft taco sized flour tortillas, fill them with beans, rice, potatoes and sometimes cooked peppers and onions, then I toss them in the oven to toast the tortillas til they're crunchy. This meal is easy, delicious and ridiculously filling! I can put down one and my boyfriend barely finishes two before we become immobilized by a food coma. Try it!


I make this all the time but I make a few modifications. I don't use any of the sauce from the can but instead use about a tablespoon of oil and mash the chickpeas in the pan and fry them with the taco seasoning with a little water and dried oregano added. We like to serve it over tostadas with all the fixings. When the chickpeas are mashed they take on a nice texture and color with the taco seasoning.


where is the recipe? dont c it anywhere!  :-\

Look at the top of the page. Click on Page 1. Or on the name of the recipe.


These were delicious! My daughter and I loved them!


I seriously LOVE this recipe.  I can't believe how amazing it is.  I can't stop raving about these tacos!  I made the beans just like the recipe calls for.  WOW!  Simple, and delicious.  I served them with lettuce, tomato, purple onion, cilantro, and hot salsa.  I lightly coated corn tortillas with a touch of oil, and broiled them on one side until they started to turn just a tad crispy.  This allowed them to be crispy, yet tender enough to fold, and sink my teeth into easily.  ;)  Serve up some rice cooked with salsa, and you've got the best taco meal ever! 


So good! Mash the chickpeas up a little and it has a nice texture.


Love these. So clever, so simple, so easy, so versatile, so inexpensive. What a surprise!Thank you for posting it!!

Here are my mods: saute onions, peppers and garlic before adding the chickpeas. Back off the taco seasoning - I use a 2 tsp. Drizzle a few tsp of aminos on them, paprika, cumin and lots of cayenne. After most of the water cooks off, sprinkle some nooch and liquid smoke on them and "mash" them with potato masher - not mash-mash, we don't want to make hummus....But more to crack them open and soften them a bit. You could perhaps do this with a couple pulses of the food processor before hand, but why dirty the FP, ya know?

I have done these at least 2 times per week for a couple weeks. In love with them! I use them for burritos, tacos and quesadillas, which I call "chickadillas." Plenty of fresh homemade salsa, taco fixin's (fresh onion, chopped green pepper, shredded "cheese" lettuce, etc) and lime-ade....YUMMY!!! Better than beans, cause CPs stay firm and have a more meaty bite to them. I do use black beans with these too - esp for the chickadillas. I have a tube of chorizo and a block of crumbles that have sat dormant in my freezer since I read this recipe. I think I can drop fake meat completely now. Seriously, I would miss some foods, but I think I could live off these and corn tortillas. That is saying a lot cause before I read this recipe, I thought chickpeas were pretty much just for hummus.



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