chickpea tacos with carrot slaw and avocado cremaIf you’ve been following my blog, you’ve probably noticed that I make a lot of vegetarian recipes. I’ve recently decided to cut back significantly on meat for various reasons: it’s expensive, it’s not great for the environment, and it just doesn’t make you feel that great. We’re trying to limit our meat intake to 1-2 times per week which has been much easier than I thought.

When the sacred Taco Tuesday rolls around, I typically sub lentils for meat. But wow! Last week, I used chickpeas and they were BY FAR the best tacos I’ve had in my life, meat or vegetarian. They’re so flavorful and the texture is PERFECT. Plus topped with a fresh, crunchy slaw and a creamy avocado yogurt sauce. Just. Wow.

These #vegetarian chipotle chickpea tacos are topped with a crunchy carrot slaw and a dollop of avocado crema

smashed chipotle chickpea tacos with carrot slaw and avocado crema
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
  • 2 cans chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
  • ½ cup cherry tomatoes, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 1 clove
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Taco shells of your choice
Carrot Slaw
  • 2 cups matchstick carrots
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 clove garlic
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
Avocado Crema
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 cloves garlic
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
  1. In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
  2. In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
  3. In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
  4. Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.


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