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–+ servings

Chickpea Taco Meat

A vegan taco meat option that's allergy friendly and WFPB if you omit olive oil.
Prep Time 5 minutes
Cook Time 10 minutes
2 minutes
Total Time 17 minutes
Servings 6 servings
Calories 190kcal

Ingredients

  • 3 cups cooked chickpeas (2 12oz cans)
  • 2 Tbsp olive oil (omit for WFPB)
  • ½ cup onion
  • 1 jalapeño pepper
  • 1 clove garlic
  • 1 Tbsp chili powder (not cayenne)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ⅔ cup water
  • salt & pepper

Instructions

  • Prep: Dice the onion and jalapeño pepper, mince the garlic finely, drain the chickpeas.
  • In a skillet on medium-high heat, heat the olive oil (replace with ¼ cup water if WFPB), and cook the onions and jalapeños until onions are soft and transparent.
  • Set stove heat to low. Add in the rest of the ingredients except the water. Using a strong blunt cooking utensil (such as a wooden spoon, potato masher, or spaghetti spoon) smash all the chickpeas.
  • Add the water and keep mashing the chickpeas a bit more, stirring the water so you get an even consistency. Let it cook uncovered about 2 more minutes, stirring now and then so it doesn't burn. Serve immediately or keep in the fridge up to 3 days.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 307mg | Fiber: 7g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg