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These potato and chickpea tacos with fresh veggies are a super simple, crowd-pleasing, delicious weeknight meal ready in just 20 minutes!

four completed Potato and Chickpea Tacos on a white surface

Why You’ll Love this Potato and Chickpea Taco Recipe

We’ll make no secret of the fact that we’re taco obsessed. Recipes like tofu tacos, breakfast tacos, roasted vegetable tacos, and these garbanzo bean tacos are quick and simple to throw together, super versatile, and delicious!

But, what’s so special about these chickpea and potato tacos?

  • You’ll have them from kitchen to table in 20 minutes – perfect for busy weeknights.
  • Minimal effort — aside from a bit of chopping and sautéing, there’s little hands-on effort to prepare these garbanzo bean tacos.
  • They’re packed with flavor with minimal (and simple) pantry ingredients.
  • Chickpeas are packed with plant-based protein, making for a hearty, satisfying meal.
  • There’s nothing processed in this chickpea tacos recipe – not even pre-made taco seasoning.
  • They’re diet-friendly, including dairy-free, gluten-free, soy-free, vegetarian, and vegan.
  • These vegan chickpea tacos are super versatile. Keep reading for all our favorite substitutes and add-ins.
  • Tacos are the perfect crowd-pleasing meal for a crowd. Guests can adjust the filling and choose their own toppings to fit their diet and taste.

The Ingredients and Substitutions

This chickpea tacos recipe relies on less than 10 ingredients (plus salt & pepper), many of which may already be in your pantry or fridge.

ingredients for Potato and Chickpea Tacos measured out against a light surface

The Potato Chickpea Taco Filling

  • Potato: It’s best to use a russet potato or another potato that’s more on the waxy side, so it holds its shape when cooked. Sweet potato or butternut squash would also work.
  • Chickpeas/Garbanzo beans: We use canned chickpeas (regular or low sodium), but use home-cooked chickpeas, if preferred. Black beans also work.
  • Cumin: Provides a deliciously savory, earthy flavor.
  • Salt & pepper: To season to taste.
  • Oil: Use any high heat oil.

For more flavor in the chickpea taco ‘meat,’ you could add onion and garlic powder for more aromatic flavors, oregano for an earthy herby flavor, smoked paprika for smokiness, and chili or cayenne powder for spice. However, use a store-bought taco seasoning if preferred.

The other ingredients:

  • Corn tortillas: Use store-bought or homemade soft corn tortillas. Pre-made hard-shell tacos will also work and save you a step or two!
  • Oil: Make sure to use high-heat cooking oil (not olive oil!).
  • Vegetables: These garbanzo bean tacos pair perfectly with fresh veggies like
    • Lettuce (iceberg lettuce, shredded or purple cabbage)
    • Tomato (one large or several cherry tomatoes)
    • Corn (fresh, frozen and thawed, or canned – optionally grilled)
  • Lemon wedges: (or lime) To serve alongside the assembled potato and chickpea tacos. Please don’t skip it!
  • Hot sauce: (optional) To drizzle over the chickpea and potato tacos as a garnish. We like using sriracha.

How to Make Vegan Chickpea Tacos?

  • 1) First, preheat the oven to 375F/190C and gently spray or brush both sides of the tortillas with high-heat cooking oil before draping them over two of the metal bars on an oven rack (so they create a folded shape – refer to images).
  • 2) Once preheated, transfer the tortillas to the oven and cook for 8-10 minutes, then remove them from the oven and set aside.

They’ll still be soft straight from the oven but firm up as they cool.

  • 3) Meanwhile, peel and chop the potato into small ½-inch pieces and transfer them to a medium saucepan with plenty of salted water. Bring the water to a boil and cook over medium-high heat for 8-10 minutes or until the potatoes are tender. Then, drain the water and season the potatoes to taste.
  • 4) At the same time, drain and pat the chickpeas dry, and transfer them to a preheated medium-sized frying pan. Add the cumin, and cook over medium-high heat for 3-5 minutes until warm.

Optionally add a small amount of cooking oil first and heat until shimmering for crispier chickpeas.

  • 5) Assemble the potato chickpea tacos by layering the potatoes, chickpeas, lettuce, and tomatoes in the tortillas and optionally drizzling them with hot sauce. Serve each taco with a lemon or lime wedge, and enjoy!
ingredients for Potato and Chickpea Tacos measured out against a light surface

Other Ways to Heat Tortillas

If you want to heat the tortillas without shaping them into hard shells, you have several options:

  1. Wrap a stack of the tortillas in foil and warm them in an oven at 350F/175C for 10-15 minutes.
  2. Toast them in a dry skillet for 20-30 seconds per side.
  3. Use tongs to hold them (individually) over the flame of a gas stove top (10-20 seconds per side) until slightly charred in spots. This version adds a delicious smoky flavor, too.

If you’re using method 2 or 3, stack them under a clean dish towel to keep them warm.

Top Recipe Tips and Notes

  • To save time/effort: Use store-bought hard shell tacos.
  • Make sure the chickpeas are dry: Otherwise, the hot oil may splatter, and they won’t become crispy (if that’s what you want).
  • For crispy potatoes: After cooking the potatoes, allow them to steam in the pot for several minutes to dry the outside, then toss with oil and seasonings and pan-fry until crispy (don’t stir them too often, for the crust to form).
  • Adjust the seasoning: We’ve kept things simple, but add more flavor/spice with onion or garlic powder, smoked paprika, oregano, and/or chili or cayenne powder.
  • Make the most of time: This recipe only takes 20 minutes if you make the most of your time. While the oven preheats, prepare the various ingredients (rinsed, chopped, etc.), then start cooking the potatoes and chickpeas while the tortillas bake, etc.

FAQs

Can you cook canned chickpeas?

Canned chickpeas are technically already cooked, but you can easily reheat and cook them within recipes. Just be careful not to cook them too much, or they may break down.

What can you put in a taco for plant protein?

When we still want plenty of protein, we love to use vegan taco fillings like tofu, tempeh, chickpeas, beans, and lentils.

How else can I use the chickpeas and potatoes?

You can use the leftovers in several ways: Add them to pasta salads, salad bowls, wraps, grains, and more.

Can I serve them with soft tortillas?

We love the extra crisp texture of serving these with hard-shell tacos. However, they also taste delicious with regular corn tortillas or soft flour tortillas.

three completed Potato and Chickpea Tacos on a white surface

What Else Could I Add To Chickpea Tacos?

  • Mushrooms: Add some pan-fried or roasted mushrooms for more flavor, texture, and tenderness alongside the chickpeas.
  • Other vegetables: You can use plenty of veggies in these garbanzo beans tacos. I.e., zucchini, bell peppers, eggplant, etc.  
  • Pico de Gallo: Or another fresh tomato-based salsa or even diced tomatoes.
  • Slaw: For extra crunch and freshness in the vegan street tacos.
  • Avocado: Either sliced or creamy guacamole.
  • Refried beans: To use, instead of or alongside guacamole, as a creamy spread (plus more protein)!
  • Jalapeño slices: To add heat to the chickpea tacos recipe.
  • Fresh cilantro: Or fresh parsley to garnish.
  • Vegan sour cream: Or another creamy sauce.
  • Vegan cheese: Vegan shredded cheese tastes great in chickpea potato tacos.
  • Pickles red onions: For sweet and tangy flavor and a pop of added color.

Our favorite toppings to combine in these garbanzo bean tacos include guacamole (which pairs particularly well with the chickpeas), pico de gallo, and vegan sour cream.

Make-Ahead, Storage and Reheating

Once assembled, enjoy the tacos quickly to avoid them becoming soggy. Any leftover fillings (including the chickpeas, potatoes, or salad veggies) will store in the refrigerator in separate airtight containers. Store the vegetables for 3-4 days and the chickpeas for up to a week.

We recommend reheating the chickpeas in a skillet with a bit of oil to bring back some of their crispy texture. The potato can likewise be pan-fried or heated in the microwave.  

Serving Recommendations

Enjoy these chickpea tacos alone or make a heartier meal with side dishes such as:

More Vegan Chickpea Recipes

You might also enjoy browsing through our list of 23 Delicious Vegan Chickpea Recipes!

Photos by Alfonso Revilla

Potato and Chickpea Tacos

5 from 47 votes
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 servings
These potato and chickpea tacos with fresh veggies are a super simple, crowd-pleasing, delicious weeknight meal ready in just 20 minutes!

Ingredients 

  • 4 corn tortillas
  • 1 russet potato skinned & cubed into bite-sized pieces
  • Salt & pepper, to taste
  • ½ (15-ounce) can of chickpeas
  • ¼-½ teaspoon of cumin
  • ½ tablespoon of high-heat oil (optional)
  • 1 to 2 leaves of lettuce torn into strips
  • 1 tomato, chopped
  • ½ (15.25-ounce) can of corn (canned, frozen, fresh)
  • Lemon wedges (1 per taco)
  • Hot sauce (optional)

Instructions 

  • Preheat the oven to 375 degrees F. Prepare your tortillas by spraying or brushing high heat cooking oil on both sides. When oven is heated, safely drape your tortillas over two bars so they fold over the bars. Cook for 8-10 minutes. Remove from oven and set aside.
  • Place cubed potatoes with a pinch of salt into a medium-sized pot, cover with cold water, and bring to boil. Heat on medium-high for 8-10 minutes until soft. Add salt or pepper to taste.
  • Place chickpeas in a small or medium sized frying pan (high heat oil optional). Add cumin. Cook on medium-high heat for 3 to 5 minutes or until cooked through.
  • Assemble your tacos! Layer potatoes, chickpeas, tomatoes, and lettuce in your tortilla. Squeeze one lemon wedge over each taco. If you like hot sauce, drizzle hot sauce over taco.

Notes

Please note to use high-heat oil. 
  • To save time/effort: Use store-bought hard shell tacos.
  • Make sure the chickpeas are dry: Otherwise, the hot oil may splatter, and they won’t become crispy (if that’s what you want).
  • For crispy potatoes: After cooking the potatoes, allow them to steam in the pot for several minutes to dry the outside, then toss with oil and seasonings and pan-fry until crispy (don’t stir them too often, for the crust to form).

Nutrition

Calories: 514kcalCarbohydrates: 96gProtein: 19gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 233mgPotassium: 1255mgFiber: 16gSugar: 13gVitamin A: 850IUVitamin C: 31mgCalcium: 122mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Marji Beach
Course: Dinner, Lunch
Cuisine: Mexican
Method: Oven
Diet: Vegan
Keywords: chickpea recipes, chickpea tacos, easy recipes, garbanzo beans, gf, gluten free, glutenfree, plant protein, potato tacos, spicy vegan tacos, vegan dinner, vegan lunch, vegan recipes, vegan tacos, vegetarian tacos
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

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  1. 5 stars
    Potatoes and chickpeas in a taco? Count me in! It’s nice to be able to switch things up for a taco filling instead of always using plant-based meats. Thank you 🙂