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Curried Chickpea Tacos

Curried Chickpea Tacos

These curried chickpea tacos are vegan and gluten-free and are really tasty and gorgeous. This is a fantastic vegetarian dinner that's dressed to impress.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tess Masters


curried chickpeas:


  • 2 cups (140g) shaved red cabbage
  • 1/2 cup (35g) chopped lettuce
  • 1 tablespoon extra-virgin olive oil, plus more to taste
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 red radish, sliced
  • 1 English cucumber, cubed
  • 6 cherry tomatoes, cut in half
  • 1 avocado, pitted, peeled, and cubed
  • Celtic sea salt, to taste

to serve:

  • 4 corn tortillas, plus more as needed


  1. In a pan over medium-high heat, cook mix together the olive oil, curry powder, hot sauce, and garlic powder, and cook the chickpeas for about 5 minutes until fragrant.
  2. In a large bowl, mix together the cabbage salad ingredients until well combined. Tweak the olive oil, lemon juice, and salt to taste.  
  3. In a small pan, gently soften the tortillas.
  4. Stuff the tortillas with equal parts of the chickpea mixture, and top with the salad. Fill additional tortillas, or pass extra filling and salad at the table. 

Recipe Notes

Recipe and photo from Easy Vegan Breakfasts & Lunches by Maya Sozer.