Harissa-Spiced Chickpea Tacos with Avocado
Crispy spiced chickpeas in warm corn tortillas with creamy avocado and fresh cilantro, offering a smoky, satisfying vegetarian meal. This Mexican-inspired vegetarian recipe, ready in about 25 minutes, pairs chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 4 corn tortillas
- 1 ripe, sliced avocado
- 1/4 cup chopped cilantro
- 1, cut into wedges lime
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, combine 1 can (15 oz) chickpeas, 2 tbsp harissa paste, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp salt. Mix until evenly coated.
- Step 2: Heat a skillet over medium heat. Add the chickpea mixture and cook for 10 minutes, stirring occasionally, until golden and slightly crispy.
- Step 3: Warm 4 corn tortillas in a dry skillet for 30 seconds per side until pliable.
- Step 4: Assemble tacos by placing spiced chickpeas on each tortilla, topping with 1/4 avocado slices, 1/4 cup chopped cilantro, and a squeeze of lime juice from 1 lime.
