I think I am addicted to tacos, especially to my new creation, vegan chickpea tacos with avocado. This delicious recipe is so easy and fast to make, and you don’t even need a food processor or blender. Just one bowl, a whisk, one pan and you are good to go.



  • 6 soft tortillas

Taco filling

  • 1 avocado chopped into cubes
  • 2 tomatoes diced
  • 1 1/2 cups chickpeas drained and rinsed
  • 1 green pepper chopped
  • 1/2 big onion finely sliced
  • 6 tbsp red cabbage finely sliced
  • 1-2 tbsp balsamic vinegar (to roast the chickpeas)
  • 1-2 tbsp soy sauce (to roast the chickpeas)
  • fresh cilantro to taste

Tahini dressing

  • 1/4 cup tahini
  • 1/8 cup (or more) water (to thin out)
  • 3 tbsp lime juice or lemon juice
  • 2 cloves garlic finely minced
  • 1-2 tsp maple syrup or agave syrup
  • 1/2 tsp onion powder
  • 1/3 tsp salt or more to taste
  • 1/4 tsp black pepper ground
  • 1/4 tsp ground cumin (optional)
  • 1 tsp hot sauce (optional)


  • Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently
  • Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did)
  • Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out
  • Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!