A couple of years ago my husband and I tried a Vegan diet. It was supposed to be a two week experiment, inspired by our trip to Veggie Fest, however, we decided to give it a go for six months! It was fun, it was challenging, but mostly, it was a great opportunity to experiment with new foods. These tacos became our favorite for our weekly Taco Tuesday dinners, so much so, that my nickname became, “chickpea.” This taco filling takes less than 15 minutes to prepare, lasts for a week in the fridge, and is perfect for making taco salads and burrito bowls too! I hope you enjoy as much as we did!
½ chopped onion
2 cloves of garlic minced
2 Tablespoons of olive oil or avocado oil
1 can of chickpeas (drained, not rinsed)
1.5 Tablespoons of taco seasoning (we recommend Costco brand)
2 T of chopped cilantro
6 hard taco shells warmed in the oven
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!