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Chickpea Taco Meat

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Chickpea Taco Meat is a silky, almost buttery, plant-based taco meat! The light-flavored chickpeas complement the spices and seasonings tucked into this delicious dish. Pair with tortillas, chips, lettuce wraps and salads, taco shells, or as is. Garnish with your favorite toppings! Tips and tricks are included. {Vegan + Gluten-Free}

Ingredients

Units Scale

Helpful equipment:

  • Potato masher or turner
  • If neither of the above, then a large fork or serving spoon

Base ingredients:

  • 2 tablespoons coconut oil, more as needed
  • 1 small white onion, diced
  • 3–4 garlic cloves, pressed
  • 2 pints cherry or grape tomatoes, sliced or diced
  • 2 (15.5-ounce) cans chickpeas, rinsed and drained

For the spice mix:

  • 1 tablespoon dried cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1 teaspoon sea salt (or to taste)

Instructions

  1. To a medium-sized skillet add the coconut oil and melt it on a MEDIUM heat. Add the diced onion, diced/sliced tomatoes, and pressed garlic. Stir them together, cover with a lid, and let them cook on a MEDIUM heat until they are softened and can be pressed with a potato masher or the flat side of a turner.
  2. Next add the spices, stirring them until they are evenly blended. Then stir in the chickpeas. Let them simmer, covered, on a MEDIUM heat for several minutes until they are easily pressed with a potato masher or flat side of a turner. If the chickpea mixture starts to scorch, then reduce heat and add extra coconut oil. If the mixture is still quite watery, then remove the lid and let the mixture simmer to reduce the liquid.
  3. Once the chickpeas are softened, press the mixture with a potato masher until desired consistency is reached. Remove from heat and serve with garnishes. Pair with tortillas, tortilla chips, taco shells, lettuce wraps, or serve as is.
  4. Refrigerate leftovers and reheat in a saucepan on a LOW to MEDIUM setting. Consume leftovers within about 3-4 days.

Notes

  • If using a juicy, watery garden tomato, then expect to simmer the mixture longer to reduce the liquid.
  • You do not need to peel the chickpeas. Throw everything into the pan as is.
  • Do not over-mash the Chickpea Taco Meat. This provides texture and prevents the “meat” from becoming mushy. Once served, people can further mash their own portions, if they’d like.
  • I find it helpful to mash the Chickpea Taco Meat with a potato masher or the flat side of a turner. You can also use the backside of a large fork or serving spoon.
  • If the contents settle as the Chickpea Taco Meat cools, then stir to recombine.
  • If you’d like to add nuts or seeds to your recipe, then go for it! You may need to add more coconut oil, keep an eye on cooking times, and adjust the seasonings to account for the added ingredient(s).

Find it online: https://www.spiritedandthensome.com/chickpea-taco-meat-recipe/