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15 Minute BBQ Chickpea Tacos

Name: 15 Minute BBQ Chickpea Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 oz canned chickpeas (rinsed and drained); 1 tsp garlic powder; 1 tsp paprika; 1 tsp onion powder; ½ tsp sea salt; ½ cup BBQ sauce; 1 tbsp sriracha; 1 tbsp coconut aminos; 1 tbsp maple syrup; 1 ripe avocado; 2 limes (juiced); ½ bunch cilantro; ½ jalapeno (more or less for desired spice); 1 garlic clove; 2 tbsp maple syrup; ½ tsp sea salt; ⅓ cup water; 1 cup arugula; 8 corn tortillas; ½ cup shredded red cabbage; ¼ cup pickled onions

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These 15-minute BBQ Chickpea Tacos are smoky, saucy, and packed with flavor thanks to a sticky BBQ chickpea filling, warm corn tortillas, crunchy cabbage, pickled onions, and creamy avocado lime sauce. They’re an easy, gluten-free, plant-based dinner that feels fun, fresh, and satisfying with no chopping required!

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BBQ Chickpea Tacos Ready in 15 Minutes!

Two weeks into being engaged, and I can confirm: nobody warns you how quickly your calendar fills up the second you get a ring on your finger!

Between celebrating with friends, nonstop texts and calls, wedding conversations, and trying to soak in every second of this really special season of life… let’s just say, elaborate dinners have not exactly been the priority. So lately, Eric and I have been leaning hard into quick, easy meals that taste delicious and still make us feel good. Bonus points if they remind us of Tulum and let us mentally relive the trip for a minute longer.

Enter: these ridiculously easy BBQ Chickpea Tacos with Cilantro Lime Crema. Are they authentic Mexican tacos? Absolutely not. Do they somehow still taste like the kind of thing we want to eat while sipping mezcal margaritas and talking about our favorite moments from the trip? Very much yes!

Why You’ll Love These Vegan Tacos

The best part about these chickpea tacos are they come together in about 15 minutes! They require basically zero effort, and somehow still hit every craving. The chickpeas get coated in this smoky, sweet, spicy BBQ sauce situation that’s wildly addictive, while the creamy cilantro lime sauce makes everything taste fresh and bright and a little vacation-coded. And because I physically cannot make a recipe without trying to sneak in more protein and fiber, these are actually super satisfying too.

Also… zero chopping. Which, honestly, might be the biggest selling point of all right now!

Ingredients for BBQ Chickpea Tacos

Making these homemade tacos is quick and easy, the ingredients are straight forward and they require minimal prep! Here’s what you’ll need:

Chickpeas: The base of the taco filling. Also known as garbanzo beans, they’re hearty, fiber-rich, protein packed and perfect for soaking up the bold BBQ flavors.
Garlic powder, paprika and onion powder: Essentials for creating the smoky, savory foundation. Since this is a no-chop recipe, dried spices do a lot of the heavy lifting and help the chickpeas taste seasoned all the way through.
BBQ sauce: Brings the sticky, smoky-sweet flavor that makes you want to eat the chickpeas before you even put them in the tortillas! Use your favorite bbq sauce here.
Sriracha: My favorite condiment for adding heat without burning my mouth! Sriracha is the perfect balance between sweet and spicy and doesn’t take over the whole dish like some hot sauces; however, if you like things mild, use less or omit completely. If you want these spicy, add a little more.
Coconut aminos: Add salty, savory depth. They balance the sweetness of the BBQ sauce and maple syrup while giving the chickpeas more umami flavor.
Maple syrup: Helps create that glossy, sticky finish. It also rounds out the spice and gives the chickpeas that saucy, caramelized feel.
Avocado: The creamy base of the cilantro lime sauce! I never met a taco in my life that didn’t need a little avocado.
Lime juice: Brightens everything and is primarily used in the house to balance all the creaminess and brighten up the dish.
Cilantro: Adds fresh, herbaceous flavor that makes the sauce taste light and vibrant. Mexican food really isn’t complete without this special herb.
Jalapeño: Brings gentle heat. Use more or less depending on how spicy you like your tacos.
Garlic: Gives the sauce depth and that savory bite that keeps it from tasting flat.
Corn tortillas: I love corn tortillas because they are naturally gluten free and give a more authentic flavor and texture to tacos, but you can use whatever tortillas you prefer.
Arugula, shredded red cabbage, and pickled onions: Top your tacos with this assortment of freshness and crunch. If you want the perfect recipe for quick pickled onions, click here!

The Secret to the Best Chickpea Taco Filling

Making a vegan taco filling is actually a lot easier than you might think! There are so many creative ways to turn vegetables into something meaty. For these tacos in particular, the secret is chickpeas! A good chickpea taco recipe is about letting the filling thicken in the pan with the delicious sauces you pair it with. Simply warming the chickpeas will not do! You need to let them simmer and soak up all the ingredients you’re seasoning them with.

As they cook, the chickpeas will soften a little, but still keep their shape. If you want more texture, you can gently mash a few chickpeas with the back of your spoon to create more of a smash chickpea tacos vibe. This helps the filling hold together inside the tortilla and gives you a little more texture in every bite. The goal is saucy, not soupy. Sticky, not dry! Want to try another type of filling for your vegan tacos? I have so many recipes using various plant based taco fillings like, Vegan Blackened Fish Tacos, Mushroom Carnitas Tacos, Cauliflower Chickpea Curry Tacos, Roasted Butternut Squash and Black Bean Tacos,or BBQ Jackfruit Tacos!

How to Make These BBQ Chickpea Tacos

It’s almost too easy to make these 15 minute tacos! The steps are simple, straight forward and will always provide you with a delicious meal. Let’s get into it!

Season the Chickpeas

Heat a medium skillet over medium heat, then add the rinsed and drained chickpeas. Sprinkle in the garlic powder, paprika, onion powder, and sea salt, then stir until the chickpeas are evenly coated. You want the spices to hit the warm pan, so they start to wake up and smell a little smoky.

Make the BBQ Chickpea Filling

Pour in the BBQ sauce, sriracha, coconut aminos, and maple syrup. As soon as everything hits the pan, it should smell smoky, sweet, and a little spicy. Stir well, bring it to a gentle simmer, then reduce the heat to low. Let the chickpeas cook until the sauce thickens and turns glossy and sticky, stirring every so often so nothing sticks. For a thicker filling, lightly mash some of the chickpeas right in the skillet.

Blend the Avocado Lime Sauce

While the chickpeas simmer, add the avocado, lime juice, cilantro, jalapeño, garlic, maple syrup, sea salt, and water to a blender. Blend until smooth and creamy. You’re looking for a sauce that’s thick enough to drizzle but still pourable. If it’s too thick, add another splash of water. Taste and adjust with more lime, salt, or jalapeño if needed.

Warm, Fill, and Serve

Warm the corn tortillas until soft and lightly toasted, with just a little color around the edges. You can do this by putting them directly over the fire (if you have a gas stove) and flipping frequently. If you don’t have a gas stove, you can warm them in the oven. Fill each tortilla with arugula, BBQ chickpea filling, avocado lime sauce, shredded red cabbage, and pickled onions. Serve right away while the tortillas are warm and the chickpeas are sticky and saucy.

What to Serve with BBQ Chickpea Tacos

These BBQ tacos are satisfying on their own, but they’re also perfect with extra lime, extra crema, and ideally a mezcal margarita nearby. Tulum energy is highly encouraged! If you’re going for a whole taco Tuesday spread, might I suggest chips and guacamole, grilled corn salad, or a Mexican chopped salad? Another creative way to serve them is by putting out all the toppings separately and letting each person customize their taco on their own!

How to Store Leftover Vegan Taco Filling

Storing the BBQ chickpea filling is easy, which means that you can totally make this ahead and enjoy it whenever you want. Keep leftover filling in an airtight container in the fridge for up to 4 days. If you want to make the sauce ahead of time, just keep it separate in an airtight container. Because avocado can brown, press a piece of parchment or plastic wrap directly against the surface before sealing. It’s best within 1–2 days, but the lime juice helps keep it fresh. All other taco ingredients should be prepared fresh for the best experience.

Vegan Tacos FAQ

Can I use another bean instead of chickpeas? Totally! Try black beans, pinto beans, or white beans – they can all work if you’re not a fan of chickpeas.

Are these chickpea tacos gluten free? Yes, as long as you use gluten-free BBQ sauce and corn tortillas. Always check labels if gluten free is a requirement.

Can I make these less spicy? Absolutely. Use less sriracha in the chickpeas and skip the jalapeño in the avocado sauce.

Can I make these ahead of time? Yes. The chickpea filling can be made ahead and stored in the fridge for up to 4 days. For best results, assemble the tacos right before serving so the tortillas stay fresh.

What toppings are best for vegan tacos? Crunchy cabbage, pickled onions, arugula, cilantro, jalapeños, avocado sauce, salsa, and lime all work beautifully. You want a mix of creamy, crunchy, tangy, and fresh.

Can I use flour tortillas? If that is your preference, you should use them!

Did you make this recipe?

I would love to hear about your experience with these quick and easy chickpea tacos! Did you make the quick pickled onions or a margarita? Leave a rating and review below!

Other Taco Recipes To Try!

If you loved these easy tacos, try one of these plant based taco recipes next:

Crispy Vegan Bean Tacos

Chipotle BBQ Jackfruit Tacos

Mushroom Carnitas Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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