Zesty Chickpea Tacos with Cilantro-Lime Pesto

Get ready for a flavor explosion with these amazing chickpea tacos! Savory spiced chickpeas meet a bright, creamy cilantro-lime pesto and cool avocado for a taste sensation that’s hard to beat. These aren’t your average tacos; they’re a vibrant and healthy meal that will have everyone asking for seconds. These chickpea tacos are also a fantastic vegan-friendly option for a quick and satisfying weeknight dinner. This easy-to-follow recipe will guide you through creating flavorful chickpea tacos, complete with a unique citrus twist and that irresistible cilantro-lime pesto. I’ll also share some tips for customization and serving suggestions to make these tacos your own.

Why You’ll Love This Chickpea Tacos with Cilantro-Lime Pesto Recipe

These chickpea tacos are more than just a meal; they’re an experience. The secret? A burst of citrus that elevates every bite.

The Orange Twist: I add a touch of orange juice to the chickpea spice mix and sprinkle orange zest as a garnish. This is what sets these tacos apart! The orange juice brings a subtle sweetness and bright citrus note that beautifully complements the lime and spices. Meanwhile, the zest enhances the aroma and adds a burst of fresh flavor that you won’t find anywhere else.

Satisfying Flavors: The zesty profile of these tacos makes them incredibly satisfying. The combination of savory, spicy, and citrusy notes is simply irresistible.

Quick and Easy: Perfect for busy weeknights, these tacos come together in a flash.

Vegan and Gluten-Free: Catering to various dietary needs, these tacos are a guilt-free pleasure.

Budget-Friendly: Using affordable ingredients, these tacos are easy on your wallet.

Ingredients Needed

• 1 (15-ounce/425g) can of chickpeas, (drained)
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano ((Mexican oregano if you have it))
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Pinch of cayenne pepper
• Squeeze of lime juice
• ½ cup (70g) roasted cashews (or pistachios or walnuts)
• 2 ½ cups (36 to 40g) loosely packed cups of cilantro leaves and tender stems ((no tough stems)*)
• 2 garlic cloves, (roughly chopped)
• 1 small jalapeño pepper, (roughly chopped**)
• 1 medium lemon (or 1 large lime, zested and juiced***)
• ¼ teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper to taste
• ⅓ cup (75 mL) extra virgin olive oil
• 6 corn tortillas
• Your favorite store-bought salsa****
• 1 large avocado, (diced)

Ingredient Notes & Substitutions

Let’s talk about these ingredients. Here are some notes and substitutions to help you customize your chickpea tacos.

Chickpeas: I typically use canned chickpeas for convenience. However, you can absolutely cook dried chickpeas from scratch. Cooked from scratch, they tend to have a slightly firmer texture than canned.

Cashews (Pesto): If you have nut allergies, you can substitute the cashews in the pesto with sunflower seeds or walnuts. Sunflower seeds will provide a milder, slightly sweet flavor, while walnuts will offer a more robust, earthy taste.

Cilantro: Some people have a genetic predisposition that makes cilantro taste soapy. If you’re one of them, don’t worry! Substitute parsley or basil and use lemon juice instead of lime in the pesto. This is a great tip I’ve learned over the years from other cooks!

Tortillas: I prefer corn tortillas for these tacos because they’re naturally gluten-free. Look for tortillas that are pliable and don’t crack easily. They are the perfect vessel for the spiced chickpeas and cilantro pesto. For more information, you can check out Allrecipes’ guide to corn tortillas.

Olive Oil: Extra virgin olive oil provides the best flavor, especially in the pesto.

Spices: If you can find it, Mexican oregano will give your chickpeas a more authentic flavor. To learn more about oregano, visit Wikipedia’s article on oregano.

How to Make Chickpea Tacos

Now, let’s get cooking! Follow these simple steps to create the most delicious chickpea tacos you’ve ever tasted.

Step 1: Roast the Nuts (if raw)

If your cashews, pistachios, or walnuts are raw, spread them out on a sheet pan and roast them in a preheated oven at 350ºF for 7 to 10 minutes. Remember to toss them halfway through to ensure even toasting. You’ll know they’re ready when they have a light golden color and a fragrant aroma fills your kitchen.

Step 2: Prepare the Chickpeas

Transfer the drained chickpeas to a clean dish towel or a layer of paper towels. Gently pat them dry as much as you can without smushing them. Drying the chickpeas is crucial for achieving a crispy, browned texture when you cook them.

Step 3: Cook the Spiced Chickpeas

Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of extra virgin olive oil. Use a paper towel to spread the oil evenly across the pan. Once the pan is hot, add the dried chickpeas, spreading them out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning to occur. Listen for the sizzle as the chickpeas hit the hot pan. Toss and cook for another 3 minutes, or until the chickpeas are golden brown and blistered in spots. This pan-frying technique is key to great texture.

Step 4: Add Spices and Lime Juice

Add the kosher salt, dried oregano (Mexican oregano if you have it), smoked paprika, garlic powder, and a pinch of cayenne pepper to the pan. Toss well to coat the chickpeas evenly with the spices. Cook for another 2 to 4 minutes to allow the flavors to blend together beautifully. Take the pan off the heat and hit the chickpeas with a generous squeeze of lime juice. And now for the twist… squeeze a little orange juice for that extra zest!

Step 5: Make the Cilantro Pesto

Speaking of amazing flavors, have you tried making your own arugula pesto? It’s another vibrant option!

While the chickpeas are cooking, let’s make the cilantro pesto. Add the roasted cashews (or your chosen substitute) to a food processor and blitz until they are in very tiny pieces. Add the cilantro leaves and tender stems, roughly chopped garlic cloves, chopped jalapeño pepper, lemon (or lime) zest, 2 tablespoons of lemon (or lime) juice, ¼ teaspoon of kosher salt, and freshly cracked black pepper to taste. Blend until a paste forms, scraping the sides towards the middle as needed. Turn on the motor again and slowly stream in the ⅓ cup of extra virgin olive oil until it all comes together into a sauce. If needed, add 1 to 2 tablespoons of water to thin it out to your desired consistency. Taste and adjust the seasoning, adding more lemon juice or salt as needed. The pesto should be smooth and creamy but still have a bit of texture from the nuts.

Step 6: Char the Tortillas

Now, let’s char those corn tortillas! If you have a gas stove, turn a burner to medium-low and use tongs to carefully place the tortilla directly over the flame. Allow it to char for 10 to 20 seconds per side, until you see those beautiful blackened spots. Alternatively, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Keep a close eye on them! Be careful not to burn the tortillas. As they are charred, stack and wrap them in a clean dish towel to keep them warm and pliable.

Step 7: Assemble the Tacos

Finally, it’s taco time! To assemble your chickpea tacos, spoon a generous amount of cilantro pesto into the center of each charred tortilla. Add a heaping handful of the spiced chickpeas. Top with diced avocado and your favorite store-bought salsa. And for that extra burst of flavor, sprinkle a little orange zest on top!

Tortilla Charring Methods

Let’s dive deeper into the art of charring tortillas. It’s a simple step that adds a ton of flavor and texture to your tacos. Here are a few methods you can use.

Gas Stove

This is my preferred method because it’s quick and easy. Turn a gas burner to medium-low. Using tongs, place the tortilla directly over the flame, ensuring it doesn’t droop into the burner. Char for 10-20 seconds per side, until you see blackened spots. The flame height is important – too high, and you’ll burn the tortilla; too low, and you won’t get the desired char. Always use tongs to protect your fingers!

Cast Iron Skillet

Heat a cast iron skillet over medium-high heat until it’s very hot. Place the tortilla in the dry skillet and let it char for 15-30 seconds per side. For even charring, press down gently on the tortilla with a spatula. The cast iron skillet distributes heat evenly, resulting in a nicely charred tortilla.

Oven Broiler

Place the tortillas on a baking sheet and broil them on high for 15-30 seconds per side, keeping a close eye on them to prevent burning. This method is faster than using a skillet but requires careful monitoring. The broiler can sometimes dry out the tortillas, so it’s best for achieving a slightly crispier texture.

Dry Skillet (No Char)

If you prefer a softer tortilla, simply warm it in a dry skillet over medium heat for a few seconds per side, until it’s pliable and heated through. This method won’t give you the charred flavor, but it’s perfect for a softer taco.

Remember, perfecting your Chickpea Taco Base involves mastering techniques like charring tortillas.

Pro Tips & Troubleshooting

Pro Tips

• Ensure the chickpeas are thoroughly dried before cooking for optimal browning.
• Taste the cilantro before making pesto; if it tastes bitter, use parsley or basil and lemon instead of lime.
• Use a food processor for the pesto to achieve the smoothest texture. If you don’t have one, finely chop the ingredients and mix well.
• Warm the tortillas before assembling the tacos for enhanced flexibility and flavor.
• Don’t overcrowd the pan when cooking the chickpeas to ensure even browning.
• Adjust the spice level by adding more or less cayenne pepper or jalapeño.
• Add a squeeze of fresh orange juice to the chickpeas right before serving for an extra burst of citrus.
• Garnish with a sprinkle of orange zest for added aroma and flavor.

Common Mistakes to Avoid

• Using underripe avocados: Choose avocados that are slightly soft to the touch.
• Overcooking the chickpeas: Cook until golden brown and blistered, but not burnt.
• Adding too much water to the pesto: Add water gradually, only if needed to achieve the desired consistency.
• Skipping the drying step for the chickpeas: Drying ensures they brown properly.

Serving & Storage

Serving Ideas

To complete your meal, consider serving these tacos with a refreshing smoky Gazpacho.

• Serve these chickpea tacos with a refreshing Grilled Corn Salad or Charred Corn Salad.
• Offer a variety of salsa options, from mild to spicy, to cater to everyone’s taste.
• Top with pickled onions or radishes for added crunch and tang.
• Serve with a side of Mexican rice and beans for a complete meal.
• Garnish with a sprig of cilantro or a wedge of lime for a pop of color and flavor.
• Serve with grilled vegetable skewers.
• Serve with Avocado Gazpacho as a starter.

Storage and Make-Ahead

• Spiced Chickpeas: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
• Cilantro Pesto: Store in an airtight container in the refrigerator for up to 2 days. The pesto may darken slightly over time.
• Make-Ahead: The chickpeas and pesto can be made ahead of time. Assemble the tacos just before serving to prevent the tortillas from becoming soggy.

Conclusion

These Chickpea Tacos are a delicious, easy, and healthy meal option that’s sure to become a new favorite. The unique orange-lime twist and creamy cilantro pesto elevate them to a whole new level of flavor. And the best part? Even if you’re a beginner cook, you can easily make these tacos at home. Feel free to experiment with different nuts in the pesto or try out various salsa toppings to make them your own. Print this recipe or share it with your friends and get ready to enjoy the zesty goodness!

FAQ

Here are some frequently asked questions about these chickpea tacos:

Is there a substitute for the cashews in the pesto?
Yes, you can substitute sunflower seeds, walnuts, or pistachios. Keep in mind that the flavor will change slightly.

How do you char tortillas for tacos?
You can char tortillas directly over a gas flame or in a hot cast iron skillet. See the “Tortilla Charring Methods” section for detailed instructions.

How long does the cilantro pesto last?
The cilantro pesto will last for up to 2 days in the refrigerator. It may darken slightly over time.

How can I double this recipe?
Simply double all of the ingredients. You may need to cook the chickpeas in batches.

What should I serve these tacos with?
These tacos pair well with grilled corn salad, Mexican rice and beans, or a side of guacamole.

How can I adjust the spice level?
Adjust the amount of cayenne pepper or jalapeño to your liking. You can also add a pinch of red pepper flakes for extra heat.

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