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Chickpea Tacos with Sweet Chili Sauce and Lime Zest  5

Chickpea Tacos with Sweet Chili Sauce and Lime Zest

Rebecca Huff
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Prep Time 10 minutes
Cook Time 3 minutes
Course dinner
Cuisine Fusion
Servings 4 people
Calories 189 kcal


  • 15 ounce Chickpeas canned
  • 4 tortillas *see note
  • salt and pepper to taste
  • 2 tsp Taco Seasoning, Chili Powder, or BBQ Dry rub
  • 1 teaspoon garilc powder
  • 1 cup shredded cabbage
  • ½ red bell pepper diced
  • small red onion diced
  • 1 lime zest and cut into wedges
  • sweet chili sauce (sugar-free or make your own)
  • 2 green onions sliced on bias

Optional Toppings

  • guacamole
  • sour cream
  • pickled or regular jalapenos


  • Drain chickpeas, reserving liquid for another use if you desire.
  • Put chickpeas in a small bowl and mash with a potato masher or fork until crumbly (not going for a paste here, just chunky enough so they don't roll out of your taco!)
  • Sprinkle on Chili powder or BBQ Dry Rub to taste (we like about 2 teaspoons)
  • Drizzle a small amount of olive oil into your pan to keep chickpeas from sticking.
  • Then heat chickpeas on stovetop over medium heat till warmed through, don't let them get crispy!
  • To assemble: Add a quarter of the bean mixture to each wrap
  • Top with cabbage, onions, red bell pepper, lime zest and lime juice.
  • Garnish with green onions and extra optional toppings if you like.
  • Drizzle with sweet chili sauce or if you like things a little saucier, use avocado lime crema.


I use Cauliflower egg wraps or THM wonder wrap recipe for myself, but my kids like real flour tortillas.
Nutrition information is calculated with low-carb tortillas and without optional toppings.


Calories: 189kcalCarbohydrates: 33gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 16mgPotassium: 374mgFiber: 9gSugar: 6gVitamin A: 554IUVitamin C: 26mgCalcium: 62mgIron: 3mg
Keyword chicken, Taco Tuesday
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