BBQ Chickpea Tacos

Tacos are one of my all time favorite things.  They are so simple, yet so flavorful, satisfying and delicious. I love them so much, that both times I went out for my Birthday this year we went to a taco restaurant.  They never disappoint. I have always felt this way about them, even back when I was in high school and used to go to Taco Bell all the time. I have since upgraded though to better quality tacos.  I was in the mood for some earlier this week, but BBQ something also sounded good so I decided to combine the two.  Why not go for a little cuisine fusion action?

I am all for trying new things I haven't made before. I guess this idea started from me thinking about how good BBQ beans are and then deciding something like that might be good in a taco with some extra seasonings added. I had chickpeas on hand, so I used those. They are actually my favorite bean, and I cook them in a large batch, then keep portions of them in the freezer at all times for meals. It is cost effective, and easy with an Instantpot to cook them in.  It worked out perfect for these!

I made a tangy and lightly sweet BBQ sauce, with some taco seasonings like cumin, jalapenos, and chili powder and the BBQ chickpeas were perfect!  Of course you could just eat them with rice or something but I wanted tacos this time. I kept the rest of it pretty simple, serving them on corn tortillas with a little bit of shredded cabbage, cilantro, lime and pumpkin seeds.

The most complicated part about this is the sauce, and it is actually pretty easy to make. These turned out so good!  They were flavorful, delicious, and the perfect weeknight meal!  One thing that I love about tacos is that you can make them to suit your tastes and with what you have on hand. Are you a fan of tacos, and if so what do you like to put in them?

BBQ Chickpea Tacos 

Makes 9, serves 3


  • 1 tsp olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 jalapeno, chopped
  • 1 5 oz can tomato paste
  • 3/4 cup filtered water
  • 3 Tbsp lime juice
  • 1 Tbsp maple syrup
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/4 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt, or to taste
  • 2 1/4 cups cooked chickpeas



  • 9 corn tortillas
  • 1 cup shredded cabbage
  • cilantro leaves
  • 2 green onions sliced
  • lime wedges
  • toasted pumpkin seeds



  1. In a medium saucepan, heat the onions and garlic in the oil and saute until starting to turn translucent, about 5 minutes. Add the tomato paste, water, lime juice, maple syrup, chili powder, cumin, chipotle powder, paprika, black pepper, and sea salt and bring to a simmer.  Allow to cook for about 20 minutes over very low heat stirring often to allow the flavors to blend.
  2. Mix in the chickpeas, and cook until everything is heated through.
  3. To assemble, spoon a little of the bbq chickpeas into each tortilla, then top with a little cabbage, cilantro, green onions and pumpkin seeds and squeeze a little lime juice over each one before enjoying.


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