Vegan BBQ Chickpea Tacos are a Tex-Mex inspired delight! These flavorful tacos feature smoky and tender chickpeas coated in a BBQ sauce. Accompanied by a refreshing, tangy cabbage and carrot slaw for satisfying contrast of flavors. Then wrapped in a soft tortilla and garnished with cilantro, avocado, red onion and a squeeze of lime. Enjoy the goodness!
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Frequently Asked Questions:
Can Vegan BBQ Chickpea Tacos be made ahead of time?
Yes, you can absolutely make Vegan BBQ Chickpea Tacos ahead of time. Preparing the components in advance allows you to have a quick and convenient meal ready to assemble whenever you’re ready to enjoy. Here’s how you can do it:
- Prepare the BBQ Chickpeas: Cook the chickpeas in the barbecue sauce according to the recipe instructions. Once cooked, allow them to cool to room temperature.
- Vegetable Prep: Chop and prepare any vegetables you plan to use as toppings, such as lettuce, tomatoes, onions, and salsa. Store them in separate airtight containers in the refrigerator.
- Tortillas: If you’re using store-bought tortillas, keep them sealed in their original packaging or a zip-top bag to prevent them from drying out.
- Assembly: When you’re ready to serve, warm the BBQ chickpeas in a skillet or microwave. Heat the tortillas if desired. Assemble the tacos by placing the warmed chickpeas in the tortillas and adding your choice of toppings. Add avocado or guacamole fresh as it doesn’t keep as well made ahead.
- Enjoy: Serve the tacos immediately and enjoy your delicious Vegan BBQ Chickpea Tacos.
By preparing the components ahead of time, you can have a hassle-free meal ready to go whenever you’re hungry. This is particularly helpful for busy weeknights or when you want a quick and satisfying meal without the fuss of cooking everything from scratch.
Vegan BBQ Chickpea Tacos
Ingredients
For the BBQ chickpeas
- 2 15 oz cans chickpeas, drained and rinsed
- 1/2 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the slaw
- 2 cups shredded cabbage (purple or green)
- 1 carrot, shredded
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1/4 cup vegan mayonnaise
- salt and pepper to taste
For Assembling
- 8 small soft taco-sized tortillas (corn or flour)
- chopped fresh cilantro
- finely chopped red onion
- chopped avocados
- lime wedges (optional)
Instructions
- For the BBQ chickpeas
- In a bowl, combine the drained chickpeas, olive oil, smoked paprika, and garlic powder. Toss to coat the chickpeas in the spices.
- Heat a skillet over medium heat. Add the chickpea mixture and cook for about 3-4 minutes, stirring occasionally.
- Pour in the BBQ sauce and stir to coat the chickpeas. Allow them to simmer for another 5-7 minutes, until heated through and well coated.
For the slaw
- In a bowl, combine the shredded cabbage and shredded carrot.
- In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave, salt, and pepper to create the slaw dressing.
- Pour the dressing over the cabbage and carrot mixture. Toss well to combine. Adjust the seasoning to taste.
For assembling
- Warm the tortillas according to the package instructions.
- Spoon a generous portion of the BBQ chickpeas onto each tortilla.
- Top with a scoop of the slaw.
- Garnish with sliced red onion, chopped cilantro, chopped avocados, and a squeeze of lime juice.
- Serve the Vegan BBQ Chickpea Tacos with extra lime wedges on the side.
