With Cinco de Mayo coming up, I’ve been in the mood for lots of Mexican food, tacos, guacamole, enchiladas, etc. These vegan chickpea street tacos are the best tacos I’ve made at home. They are simple ingredients that most people likely have in their pantry. They are quick and easy to throw together so perfect for a busy weeknight meal.
Meatless tacos usually consist of cauliflower, which to me are not filling and not satisfying. But these consisting of chickpeas, corn, almond cotija, and avocado sauce they are filling and satisfying. Perfect for a Cindo de Mayo vegan meal.
What you’ll love about these vegan chickpea street tacos?
- They’re made with pantry ingredients. Aside from an avocado and pepper, everything is easily pantry friendly.
- Vegan meatless street tacos. Not all street tacos need to contain meat or be only made of vegetables.
- Delicious. These are really good. Not only tasty but also satisfying.
How to make these vegan chickpea street tacos?
- Coat the chickpeas with olive oil and spices by mixing in a medium bowl.
- Preheat the oven to 350ºF.
- On a lined baking sheet, spread the chickpeas over half the sheet. On the other half, spread the can of corn. Rinse the serrano and place it whole on the sheet.
- Bake for 22 minutes.
- While the vegetables are baking, combine the almonds, lemon juice, and olive juice in a food processor and pulse until well combined. Take care to not over process so it turns to almond butter.
- Remove and pulse the coconut milk, avocado, garlic, and lime juice (or skip the last three and use guacamole), and blend until smooth. Once the sheet pan is out of the oven, cut the top off the serrano pepper and place in the processor. Continue to blend until smooth.
- Assemble the tacos by placing about 1/4 cup of both chickpeas and corn in a warmed tortilla shell. Top with 2-3 tsp of the cotija mixture and a few spoons of the avocado dressing. Optional toppings include salsa, guacamole, avocado, tomato, or any other toppings you like.
Vegan Chickpea Corn Street Tacos
Vegan Cotija Cheese
- ½ cup almonds
- 1 tsp liquid from olives
- 1 tsp lemon juice
- salt to taste
- 1 avocado (or 1/2 cup guacamole)
- 1 serrano pepper
- ⅔ cup coconut milk
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 can chickpeas, rinsed and drained
- 1 can whole kernel corn, drained
- 6-8 tortilla shells, warmed
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- pinch cayenne pepper
- salt and pepper to taste
- In a mixing bowl, mix together the chickpeas, olive oil, garlic powder, cumin, chili powder, cayenne.
- On a lined baking sheet spread the chickpeas over half. On the other half, spread the can of drained corn. Rinse the serrano pepper and place it whole on the sheet as well.
- Bake for 22 minutes.
- In a food processor, pulse together the almonds, olive juice, lemon juice, and salt.
- Pulse continually until it forms small pieces, but stop before it turns to butter.
- Remove and place in a bowl.
- In a food processor, mix together the avocado, coconut milk, garlic, and lime (or guacamole and skip the garlic and lime).
- Once combined, chop the top off the roasted serrano pepper and add. Continue to pulse until it's all combined.
- On warmed tortilla shells (10 seconds in the microwave or heated on a skillet), add about ¼ cup of both the chickpeas and corn, a drizzle of the avocado sauce, and 2-3 tsp of the cheese mixture.
- Add additional toppings such as sliced avocado, salsa, chopped tomato, etc.
- Any leftovers can be stored in the fridge for 3 days.
Did you try these street tacos? I’d love to hear what you thought or any modifications in the comments below. Thanks for reading.