• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy

Chickpea Taco Bowls

April 29, 2019 By Jess 1 Comment

Jump to Recipe Print Recipe
Chickpea Taco Bowl
Chickpea Taco Bowls
Chickpea Taco Bowls
Chickpea Taco Bowls | cookinginmygenes.com

These Chickpea Taco Bowls are something I’ve been eating for lunch foreverrrrr and finally here is the recipe for you!

Chickpea Taco Bowls | cookinginmygenes.com
When I was growing up taco bowls were on the menu pretty regularly. Making a taco bowl with similar ingredients you normally use for tacos is such a nice way to mix things up!

Chickpeas are so versatile and easy to prepare. In this case, I’ve sautéed chickpeas with my favourite spices for an extra kick of flavour for these Chickpea Taco Bowls!

Chickpea Taco Bowls | cookinginmygenes.com
These bowls have all of the usual taco ingredients you’re used to seeing: avocado, tomatoes and greens.

Chickpea Taco Bowls | cookinginmygenes.com
Plus, I’ve added in my favourite cheese, feta, and some extra vegetables to bring more flavour AND colour too!

Chickpea Taco Bowls | cookinginmygenes.com
And you can’t have a taco bowl without some crunch! So enter crispy tortilla strips that are easy to make.

Chickpea Taco Bowls | cookinginmygenes.com
Then, finishing off this bowl is an easy spicy yogurt dressing, a squeeze of lime and a bit of cilantro.

Chickpea Taco Bowls | cookinginmygenes.com

Chickpea Taco Bowls | cookinginmygenes.com

Chickpea Taco Bowls

Course: dinner, Lunch, Salad
Cuisine: American
Keyword: taco bowl
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 large servings

Bursting with flavour, these Chickpea Taco Bowls are an easy weeknight dinner packed with vegetables and a must for #meatlessmonday too.

Print

Ingredients

Chickpeas:

  • 1 15 oz can chickpeas drained & rinsed
  • 1 tbsp chili powder
  • 1/2 tsp coarse salt
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes optional if you like spice!
  • 1 1/2 tbsp extra virgin olive oil

For the bowls:

  • 4 cups mixed greens, arugula or kale
  • 1/2 cup fresh corn kernels or cooked corn
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped orange pepper
  • 1 avocado, sliced
  • 1/2 cup crumbled feta cheese
  • 1 small tortilla, cut into 1-2 inch strips
  • 1 tsp extra virgin olive oil
  • pinch coarse salt
  • lime wedges & cilantro for serving

Spicy Yogurt Dressing

  • 1 tbsp hot sauce
  • 1/4 cup greek yogurt

Instructions

Chickpeas:

  1. Drain and rinse the chickpeas, set aside. Then mix together all of the spices and set aside

  2. In a frying pan over medium heat, add 1 1/2 tbsp olive oil and the chickpeas. Sauté for 3-5 minutes. Then add in the spice mix and stir occasionally while cooking for about 2 more minutes until all of the chickpeas are well coated. Set aside.

For the bowls and dressing:

  1. Prep all of the vegetables and set aside. 

  2. Then, set the oven to low broil. On a small sheet pan mix the tortilla strips with olive oil and a pinch of salt, toss to mix. Cook in the oven for 3-4 minutes, toss and then cook another 2 minutes until the tortilla strips start to brown and get crispy.  

  3. Mix together the hot sauce and yogurt until fully combined. 

Assembly of the chickpea taco bowls:

  1. To assemble the bowls, start with 2 cups of greens as the bottom layer of each bowl.  

  2. Then divide all of the ingredients amongst the two large bowls. Drizzle with the spicy yogurt dressing and top with a squeeze of lime and cilantro.

Recipe Notes

**For the chickpea taco seasoning, if you already have a favourite taco seasoning you can use about 2 tbsp instead of the spices listed above.

**Don't love the spicy yogurt dressing? Use hot sauce on its own or your favourite dressing!

Chickpea Taco Bowls | cookinginmygenes.com
This is a perfect vegetarian option for #meatlessmonday too!

The great thing about these Chickpea Taco Bowls is their versatility; sub out ingredients you don’t love for ones that you do. And, if you want to forgo the dressing, go for it or use another type (my guilty pleasure is a serious dose of ranch dressing!) PLUS, just double the recipe if you want to make this for 4 people.

Chickpea Taco Bowls | cookinginmygenes.com
And, if you’d prefer to use chicken instead of chickpeas, simply sub in about 1 1/2 cups cooked, shredded chicken.

Chickpea Taco Bowls | cookinginmygenes.com
I’ll just be over here making these every week and I hope you enjoy these bowls too!

Love tacos? You may also enjoy my Tex-Mex Sweet Potatoes with Chickpeas & Kale.

Until the next cooking adventure,
Jess

Print Friendly, PDF & Email

Filed Under: Main Course, Recipe, Salad Tagged With: chickpea, chickpeas, easy lunch, meatless, meatless monday, mexican, taco, taco salad, vegetarian, vegetarian dinner

Previous Post: « Honey Butter Roasted Carrots and Radishes
Next Post: What’s In Season – Monthly Favourites »

Reader Interactions

Trackbacks

  1. What's In Season - Monthly Favourites - August - Cooking in my Genes says:
    August 19, 2020 at 3:04 pm

    […] fav dish we’ve been making from the blog is my Chickpea Taco Bowls which involves pretty minimal cooking too and lots of fresh vegetables! Perfect for #tacotuesday […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with
6 simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Sidebar Ad

Recent Posts

  • Peanut Butter Banana Baked Oatmeal Cups
  • The Best Green Tropical Smoothie
  • Brussels Sprouts and Kale Salad

Recent Comments

  • Jess on Apple Cinnamon Oatmeal Muffins
  • Heather on Apple Cinnamon Oatmeal Muffins
  • Jess on Brussels Sprouts and Kale Salad

Archives

Categories

Footer

INSTA-GRATIFICATION

Has anyone else been craving grilled cheese lately Has anyone else been craving grilled cheese lately?⁠⁠
⁠⁠
The cooler weather has me wanting all the comfort food, so I'm going to make some Cheddar and Gruyere Grilled Cheese with Honey tonight!⁠⁠
⁠⁠
Sourdough bread plus the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, cheese combo that just can’t be beaten.⁠⁠
⁠⁠
Link in bio for the recipe friends!⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#grilledcheesesandwich #gruyerecheese #sandwichesofinstagram⁠⁠
{new recipe} Looking for an easy and quick breakfa {new recipe} Looking for an easy and quick breakfast idea? Say hello to these Peanut Butter Banana Baked Oatmeal Cups!⁠⠀
⁠⠀
These tender-baked oatmeal cups are essentially muffins but flourless. The batter includes oats along with protein-rich ingredients like milk and peanut butter to make a nutritious bite just like the oatmeal you’d make at home.⁠⠀
⁠⠀
You can even bake a big batch to prep for the week ahead, then just warm them up for breakfast!⁠⠀
⁠⠀
Don't forget to save this post and click the link in my bio to get the recipe⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#oatmealcups #oatsforbreakfast #breakfastrecipes⁠
Happy weekend friends!⁠⠀ ⁠⠀ I love to get Happy weekend friends!⁠⠀
⁠⠀
I love to get creative with brunch so I came up with 4 Easy Breakfast Toasts for you to enjoy.⁠⠀
- Blueberry Cheesecake⠀
- Cinnamon Coconut⠀
- Apple Cheddar ⠀
- Spicy Avocado⠀
⠀
Click the link in my bio if you want to see the full breakdown of each toast⁠ - all are easy to make at home!⠀
.⁠⠀
.⁠⠀
.⁠⠀
#brunchideas #breakfasttoast #avotoast⁠
Buying fresh herbs in the Winter & not sure how to Buying fresh herbs in the Winter & not sure how to store them to make sure they keep longer?! I’ve put together my top 4 tips for storing fresh herbs:⁠⠀
⁠⠀
-Soft herbs like parsley, basil, cilantro and dill have ‘soft’ stems so store them like you would fresh flowers. For parsley, cilantro and dill, cut about 1 inch off the stems, place in a jar with water, cover with a plastic produce or ziploc bag and store in the fridge. Keep in the fridge and replace the water every couple of days. These can last about 2 weeks so when ready to use, take the amount you need and wash!⁠⠀
⁠⠀
-Basil is a bit of a tricky one as it’s very delicate. If purchased from the grocery store, it’s likely grown in a greenhouse and comes already packaged. I usually leave this at room temperature and use it within a couple of days. If I’m cutting basil from the garden, I’m generally going to use it right away. However, you could follow the same instructions as the soft herbs BUT leave it in the water at room temperature.⁠⠀
⁠⠀
-Hard herbs like rosemary, thyme and sage store well when wrapped in a slightly damp paper towel, then wrapped in plastic and put in the fridge. They will last 1-2 weeks.⁠⠀
Mint is technically a hard herb because of its stem, however, I’ve found I can store either way mentioned above and it still does well.⁠⠀
⁠⠀
-And, the best way to clean any herbs that you’re using is to get a bowl of cool water and dunk the herbs a couple of times so that any dirt sinks to the bottom. Refresh the bowl with clean water before moving on to another herb.⁠⠀
⁠⠀
Save this post so you don't forget these tips next time you buy fresh herbs!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#kitchentips #foodstorage #herbs⁠⠀
⁠⠀
⁠⠀
Bowl meals are my faaaav and I always come back to Bowl meals are my faaaav and I always come back to this Peanut Chicken Power Bowl!⁠⠀
⁠⠀
It’s so easy to mix and match ingredients so you can make these bowls from pretty much whatever you have in the fridge!⁠⠀
⁠⠀
It's the peanut sauce that really pulls everything together in this bowl and you mightttt want to use it in other recipes too, it's THAT good!⁠⠀
⁠⠀
Link in bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#bowlmeal #powerbowl #peanutchicken⁠⠀
{new recipe} I have been drinking all the smoothie {new recipe} I have been drinking all the smoothies lately, especially this Green Tropical Smoothie!⁠⠀
⁠⠀
Grab your blender and make this for your next breakfast or snack. Filled with tropical flavours like mango and coconut, this smoothie does not disappoint.⁠⠀
⁠⠀
This smoothie will make you feel like you're on a mini-vacation at home!⁠⠀
⁠⠀
Link in bio friends and don't forget to save this post⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#tropicalsmoothie #greensmoothie #smoothierecipe⁠
I'm starting the week off with these light and flu I'm starting the week off with these light and fluffy Zucchini Fritters!⁠⠀
⁠⠀
They are super easy to make and are perfect for a light lunch or as a side with dinner; these fritters are so versatile. I love to eat them with a divine garlic yogurt dipping sauce too.⁠⠀
⁠⠀
Don't forget to save this post and click the link in my bio for the recipe!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#zucchinirecipes #zucchinifritters #easymeals⁠⠀
Looking for something fresh for breakfast or a sna Looking for something fresh for breakfast or a snack this weekend?⁠⠀
⁠⠀
I've created a free download with 5 smoothie recipes including this Aloha Smoothie Bowl!⁠⠀
⁠⠀
Click the link in my bio to download⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#smoothierecipes #smoothiebowlrecipe #foodblogger⁠⠀
Follow on Instagram

Copyright © 2021 · CookinginmyGenes.com

This site uses cookies to help provide you the best user experience. Find out more. ok