Green Goddess Tacos are delicious, fast, and a great way to mix up taco Tuesday. 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.
What's in these healthy vegan chickpea tacos
- Green goddess dressing
- Chickpeas (garbanzo beans)
- Onion
- Green onion
- Granulated garlic
- Ground cumin
- Smoked paprika
- Coconut aminos
- Corn tortillas
- Brussels sprouts
- Fresh cilantro
- Avocado
- Lime
- Optional: jalapeno or Sriracha for heat
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. 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!
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.
If you love green goddess dressing, check out our oil-free green goddess salad, southwestern salad in a jar, and fast and easy buddha bowl with green goddess dressing.
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!
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Green Goddess Tacos
- Total Time: 25 minutes
- Yield: 3 1x
- Diet: Vegan
Description
Green Goddess Tacos are delicious, fast, and a great way to mix up taco Tuesday. These healthy vegan chickpea tacos are gluten-free, oil-free, and soy-free and take less than 30 minutes to make.
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!
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.
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.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Can opener
- Mini blender to make green goddess sauce
- Skillet
- Cooking spoon
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Southwestern
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.