mediterranean chickpea tacos

Mediterranean Chickpea Tacos

Spiced fried chickpeas and a cooling cucumber and herb yogurt are perfect partners for these quick and easy crunchy tacos!
  • Total Time 20 Minutes
  • Spice Level Hot
  • Servings 3
  • Ingredients 14


  • 1 tablespoon vegetable oil
  • 1 red onion, chopped
  • 1 tin (400g) chickpeas, drained and rinsed
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 6 Old El Paso™ Crunchy Taco Shells
  • Tzatziki Sauce
  • 250g natural yogurt
  • 1/4 cucumber, finely chopped
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh coriander or mint
  • To Serve
  • 1/4 iceberg lettuce, shredded
  • 225g cherry tomatoes, quartered
  • Lemon wedges


  • Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 2-3 minutes until beginning to soften.
  • Stir in the chickpeas and cook for 5-6 minutes, stirring occasionally, until starting to turn golden brown. Stir in the chilli powder, cumin and salt and remove from the heat.
  • Mix together the ingredients for the tzatziki sauce in a medium bowl. Warm the taco shells as directed on the packaging. Serve with lemon wedges and the rest of the sauce on the side.
  • Divide the chick peas between the taco shells. Top each with the shredded lettuce, a spoonful of tzatziki and some tomatoes. Serve with lemon wedges and the rest of the tzatziki on the side.


You can make the tzatziki a few hours in advance, just cover with cling film and chill in the fridge.

Add a finely chopped green chilli to the chick peas for an extra fiery flavour.