top of page

Quick & easy chickpea tacos with red cabbage slaw and pico de gallo

Happy Taco Tuesday! I want to start a series of recipes that take twenty minutes or less and this is the inaugural recipe. I love to spend time cooking, it's super relaxing and stress-relieving for me, but sometimes it's nice to have some recipes on hand that can be thrown together quickly and easily. And, if you double the recipe, this is totally meal prep friendly. I'm really excited about these tacos, they're simple, but full of flavour!

This recipe is vegan, gluten free, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Serves 8

Ready in 20 minutes




2 cups cooked chickpeas, drained, rinsed

1 1/2 tablespoons salt & sugar free taco seasoning

1 tablespoon avocado oil

Red cabbage slaw

2 cups red cabbage, finely shredded

juice of 1/2 a lime

1 tablespoon red wine vinegar

1 teaspoon coconut nectar

1/4 teaspoon sea salt

Pico de gallo

2 large tomatoes, chopped

1/4 cup red onion, finely chopped

1 clove garlic, minced

1/2 of one jalapeno pepper, seeded, finely chopped

juice of 1/2 a lime

1/4 cup fresh cilantro, chopped

1/4 teaspoon sea salt

& 8 6-inch non-gmo corn tortillas, warmed


  1. Prepare slaw by shredding cabbage and tossing with remaining slaw ingredients. Refrigerate until serving

  2. Prep pico by combining chopped tomatoes, red onion, garlic, jalapeno, and cilantro. Mix in fresh lime juice and salt, and refrigerate until serving

  3. In a skillet, heat olive oil over medium heat. Add chickpeas and seasoning, and warm through

  4. Warm corn tortillas before serving. Assemble taco with chickpeas on the bottom, slaw in the middle, and pico on top



  • Everyone makes pico differently, but this is generally the recipe I like to follow! Season with salt and add more lime juice to your liking

  • I like to add sriracha to my taco

  • If I could find good avocados this time of year, I would definitely be adding guac


bottom of page