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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Decorations for a taco party
Taco time is a good time for a taco party! Tacos are the best party food and always put me in a fiesta state of mind!
If you decide to actually go all out and have a taco party, you definitely must start with hanging this Taco About A Party Banner (this makes me crack up every time!).
Then add a colorful Serepe Plastic Tablecloth, or this set of hand woven serape table runners in fextive colors (or both!) and these adorable Fiesta Paper Striped Party Straws with Tacos, Sombreros and more on them.
Easy Taco Recipes
Change up Taco Tuesday with Taco Stuffed Potatoes, a twist on the traditional taco. Tender fluffy potatoes are topped with a saucy beef mixture, your favorite taco toppings and a surprise crunch of corn chips! Ready in just 25 minutes, Taco Tuesday just got a facelift!
Make a Brown Rice Taco Bowl , with seasoned beef and salsa, creamy avocado, juicy tomatoes, cheddar cheese and red onion over good-for-you brown rice. All the flavors of a taco in a bowl for your next Meatless Monday.
When you feel like doing Taco Tuesday on Meatless Monday then Oven Roasted Cauliflower Tacos will be perfect choice for you! Cauliflower slow roasts to delicious goodness and then combines with mushrooms giving a meaty flavor to this meatless taco filling.
Go for the beef and season slices of juicy skirt steak with a few basic spices and enjoy them nestled in a crunchy corn shell topped with a lime-scented mixture of fresh heirloom tomatoes. Spiced Skirt Steak Tacos are a party in your mouth with a burst of flavor in every bite!
Just let your imagination run wild and combine your favorite foods, tacos and buffalo chicken, and make Buffalo Chicken Tacos! Fill a taco with saucy spicy buffalo chicken topped with celery, carrots, tomatoes and creamy Roquefort blue cheese.
Taco Pizza With Cauliflower Crust puts a delicious twist on Taco Tuesday! Our pizza has all the fillings of a taco on a healthy plant-based cauliflower crust for a fun taco dinner that will quickly become a family favorite.
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.