Green goddess tacos are delicious, fast, and a great way to mix up Taco Tuesday. This fun weeknight meal is bursting with flavor, thanks to a creamy green goddess dressing, seasoned chickpeas, and crunchy Brussels sprouts. These healthy vegan chickpea tacos are gluten-free, oil-free, soy-free and take less than 30 minutes to make.
This recipe makes 4 to 6 delicious chickpea tacos.
Why You’ll Love These Green Goddess Tacos
- Packed with nutrients – Loaded with fiber, plant-based protein, and healthy fats.
- Quick & easy – Ready in under 30 minutes!
- Flavor explosion – Smoky chickpeas, fresh herbs, and creamy avocado come together beautifully.
- Customizable – Add your favorite toppings or spice them up with jalapeños or hot sauce.
Ingredients
- Green goddess dressing: A creamy, herby sauce that ties everything together.
- Chickpeas (garbanzo beans): A great source of plant-based protein and fiber.
- Onion: Enhances flavor and provides antioxidants.
- Green onion: Provides a mild onion taste and adds a green element to the dish.
- Granulated garlic: Adds depth to the seasoning.
- Ground cumin: Brings a warm, earthy flavor to the dish.
- Smoked paprika: Provides a smoky kick and color.
- Coconut aminos: A soy-free alternative that adds umami and a touch of sweetness.
- Corn tortillas: Naturally gluten-free and perfect for tacos.
- Brussels sprouts: Adds crunch and nutrients like vitamin C and fiber.
- Fresh cilantro: Adds freshness and bright flavor.
- Avocado: Contributes creaminess, healthy plant fats, and fiber.
- Lime: Brings a tangy, citrusy balance.
- Jalapeno or Sriracha: For an extra kick of heat (optional)
How to Make These Healthy Vegan Tacos
Start by making the yummy oil-free green goddess dressing. Then, set aside.
Thinly slice Brussels sprouts, and chop green onion and fresh cilantro. Set them aside.
Preheat a skillet over medium heat. Add chopped onion and dry saute for 2 minutes. Add a can of drained chickpeas (garbanzo beans). Be sure to use low-sodium or no-salt-added. Continue cooking for another 2 minutes.
Add ground cumin, granulated garlic, and smoked paprika in the skillet and stir well to combine. Add 1 to 2 tablespoons of water and coconut aminos and continue stirring to incorporate. Turn off the heat and get ready to assemble.
See Pro Tip if you want to warm your corn tortillas.
Add the chickpea mixture to the corn tortillas as the base, then top with thinly sliced Brussels sprouts, green onion, fresh chopped cilantro, sliced avocado, and freshly squeezed lime juice. Top your tacos with fresh chopped jalapeno or hot sauce if you want a spicy kick. Then drizzle a generous helping of the oil-free green goddess dressing and enjoy!
If you're meal-prepping these green goddess tacos, store the toppings (thinly sliced Brussels sprouts, chopped green onion, cilantro, and avocado), the prepared chickpea mixture, and corn tortillas separately. When you're ready to eat the tacos for that weeknight dinner, you can warm up the chickpea mixture and tortillas and then top with the veggies, avocado, and green goddess sauce.
Leftovers keep well in the refrigerator for up to four days.
Step-by-Step Instructions
After you make the green goddess sauce for these tacos, follow these steps:
Pro Tip for warming corn tortillas
Corn tortillas are extra yummy when warmed. Right before you're ready to assemble your tacos, warm the corn tortillas on the stovetop over a medium flame. It only takes 10 to 30 seconds to warm them up, so don't leave them unattended. Use tongs to carefully flip the tortillas to your desired toastiness.
If you don't have a gas stove or don't want to use the open flame method, use a cast iron skillet to warm the tortillas on the cooktop. Another option is the microwave—place corn tortillas on a plate, cover with a damp paper towel, and microwave for 20 to 30 seconds.
Make These Green Goddess Tacos With Us
Serving Suggestions
- Pair with a side of black beans or quinoa for extra protein.
- Serve with a green goddess salad.
- Enjoy with homemade salsa or guacamole for added flavor.
If you love green goddess dressing, also check out our southwestern salad in a jar, and this easy buddha bowl with green goddess dressing.
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Other Chickpea Recipes You Might Like
These green goddess tacos are proof that plant-based eating can be delicious, satisfying, and simple. Whether for a quick weeknight dinner or meal prep, these tacos will become a new favorite!
We hope you love these healthy vegan chickpea tacos as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Green Goddess Tacos Recipe
Ingredients
- 1 batch green goddess dressing
- 1 ½ cups Brussels sprouts thinly sliced or chopped
- ½ cup chopped onion
- 1 15- ounce can chickpeas garbanzo beans, no salt added or low sodium, drained
- 1 teaspoon ground cumin
- ½ teaspoon granulated garlic
- ½ teaspoon smoked paprika
- 1 to 2 Tablespoons water
- 1 Tablespoon coconut aminos or regular aminos
- 4 to 6 corn tortillas
- ¼ cup fresh chopped cilantro
- 1 to 2 green onions choppped
- 1 avocado sliced
- 1 lime cut into wedges
- Optional for heat: chopped jalapeno pepper or hot sauce
- Salt & pepper to taste
Instructions
- Start by making the yummy oil-free green goddess dressing. Then, set aside.
- Thinly slice Brussels sprouts, and chop green onion and fresh cilantro. Set them aside.
- Preheat a skillet over medium heat. Add chopped onion and dry saute for 2 minutes. Add a can of drained chickpeas (garbanzo beans). Be sure to use low-sodium or no-salt-added. Continue cooking for another 2 minutes.
- Add ground cumin, granulated garlic, and smoked paprika in the skillet and stir well to combine. Add 1 to 2 tablespoons of water and coconut aminos and continue stirring to incorporate. Turn off the heat and get ready to assemble.
- See Pro Tip if you want to warm your corn tortillas.
- Add the chickpea mixture to the corn tortillas as the base, then top with thinly sliced Brussels sprouts, green onion, fresh chopped cilantro, sliced avocado, and freshly squeezed lime juice. If you want a spicy kick, top your tacos with fresh chopped jalapeno or hot sauce. Then drizzle a generous helping of the oil-free green goddess dressing and enjoy!
Notes
Pro tip for warming corn tortillas:
-
Corn tortillas are extra yummy when warmed. Right before you're ready to assemble your tacos, warm the corn tortillas on the stovetop over a medium flame. It only takes 10 to 30 seconds to warm them up, so don't leave them unattended. Use tongs to carefully flip the tortillas to your desired toastiness.
-
If you don't have a gas stove or don't want to use the open flame method, use a cast iron skillet to warm the tortillas on the cooktop. Another option is the microwave—place corn tortillas on a plate, cover with a damp paper towel, and microwave for 20 to 30 seconds.
-
If you're meal-prepping these green goddess tacos, store the toppings (thinly sliced Brussels sprouts, chopped green onion, cilantro, and avocado), the prepared chickpea mixture, and corn tortillas separately. When you're ready to eat the tacos for that weeknight dinner, you can warm up the chickpea mixture and tortillas and then top with the veggies, avocado, and green goddess sauce.
- Leftovers keep well in the refrigerator for up to four days.
Gigi & Sersie
Delicious, fast and easy to make. It makes a great weeknight meal.
Jana
I made these along with your recipe for the green goddess dressing and I must say these tacos are amazing!!
Gigi & Sersie
Yay! Thanks Jana. We're so glad you enjoyed them.