What to make it you’re eating vegan and it’s Taco Tuesday? Vegan Chickpea Tacos With Peach Salsa is an easy vegan recipe that’s packed with the protein of chickpeas and topped with a lime-scented fresh peach salsa! Now you can eat a plant based diet and have your tacos and salsa too!
Vegan Chickpea Tacos Recipe
There’s another craze happening and we need to get on that bandwagon. The vegan bandwagon. You know, plant based, no animals and no animal by-products. Yes, that vegan bandwagon.
Since it’s Taco Tuesday let’s go with chickpea tacos and a vegan salsa. This vegan chickpea tacos filling is packed with the protein of chickpeas and topped with a homemade lime-scented fresh peach salsa!
Have you gone vegan yet? Eating a plant-based diet is gaining such popularity because it is:
- nutritionally sound
- good for the environment by lowering the carbon footprint
- a more sustainable way of feeding your family than other diets
According to The Vegan Society “Going vegan is a great opportunity to learn more about nutrition and cooking, and improve your diet. Getting your nutrients from plant foods allows more room in your diet for health-promoting options like whole grains, fruit, nuts, seeds and vegetables, which are packed full of beneficial fibre, vitamins and minerals.”
So are you on board with giving our vegan tacos a try? Great! You’re going to love them, especially topped with a summer salsa brimming with fresh juicy peaches!
Ingredients you will need to make this recipe
- red onion
- lime juice
- kosher salt
- olive oil
- chili powder
- tomato paste
- taco shells
- cilantro leaves
- lime wedges
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Vegan Chickpea Tacos With Peach Salsa is an easy vegan recipe that's packed with the protein of chickpeas and topped with a lime-scented fresh peach salsa!
- 2 cups chopped fresh peaches or chopped thawed frozen peaches
- 2 Tbs. minced jalapeno
- 2 Tbs. minced red onion
- 1 Tbs. lime juice
- 1/4 tsp. kosher salt
- 1 Tbs. olive oil
- 1 vine-ripened tomato, chopped, 1 cup
- ½ cup chopped red onion
- 2 cloves garlic, minced
- 1 Tbs. chili powder
- 1 tsp. cumin
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 1 cup water
- 1/3 cup tomato paste
- 8 flat-bottom corn taco shells
- 2 cups shredded lettuce
- Cilantro leaves
- Lime wedges
Combine peaches, jalapeno, minced red onion, lime juice and kosher salt.
Heat olive oil in large non-stick skillet over medium-high heat.
Cook tomato, chopped red onion, garlic, chili powder and cumin until mixture is softened, about 3 minutes.
Stir in chickpeas, water and tomato paste and bring to a boil. Reduce heat to medium-low and simmer until a thick sauce forms, about 7 minutes, stirring occasionally.
Divide lettuce between taco shells and top with chickpea mixture and peach salsa.
Garnish with cilantro leaves and serve with lime wedges.
Makes 4 servings.