Easy Recipe: Mole-spiced Chickpea & Zucchini Tacos
Recipes

Easy Recipe: Mole-spiced Chickpea & Zucchini Tacos

by BODY COMPLETE RX

These vegetarian tacos are a great way to spice up your meal planning. So, whether you're on a meatless diet or not, this savory, refreshing dish goes the distance when it comes to flavor! 

As easy to make as they are satisfying, this recipe is sure to become a summer staple just like our Mediterrenean Chickpea salad.

Ready to make something savory and delicious? Let's get started!

Mole-Spiced Chickpea and Zucchini Tacos Recipe

Ingredients

Mole-Spiced Chickpeas

  • 1 16-ounce can of chickpeas, drained and rinsed

  • 2 teaspoons olive oil

  • 1/2 teaspoon ancho chili powder

  • ¼ teaspoon paprika

  • ¼ teaspoon brown sugar

  • ¼ teaspoon cocoa powder

  • ¼ teaspoon dried oregano

  • ¼ teaspoon cinnamon

  • 1/8 teaspoon cumin

  • ¼ teaspoon each salt & pepper

Grilled Zucchini

  • 2 medium zucchini, cut into 1/4-inch coins on a slight diagonal

  • 1 tablespoon olive oil

  • 1 teaspoon each salt & pepper

Quick-pickled Radishes

  • 5 small radishes, sliced thin and halved

  • 5 tablespoons rice wine vinegar

  • 1 tablespoon maple syrup

  • ½ teaspoon salt

The Rest

  • ¼ cup Greek yogurt

  • 2 tablespoons lime juice

  • 1/4 teaspoon salt, divided

  • 2 tablespoons pepitas

  • 1/2 teaspoon olive oil

  • 8 corn tortillas

  • 2 cups microgreens

  • 3 tablespoons French feta or cotija cheese, crumbled 

Cooking Instructions for Chickpea and Zucchini Tacos

  1. Roast the Chickpeas

Preheat the oven to 400°F. Toss chickpeas with olive oil and spices. Spread on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway through.

  1. Quick-Pickle the Radishes

In a bowl, mix radishes with vinegar, maple syrup, and salt. Let sit and marinate while you prep the rest.

  1. Make the Yogurt Cream

In a small bowl, mix Greek yogurt with lime juice and 1/8 teaspoon salt. Stir until smooth and creamy. Set aside.

  1. Toast the Pepitas

Heat olive oil in a skillet over medium. Add pepitas and toast for 2–3 minutes until golden. Drain on a paper towel and sprinkle with 1/8 teaspoon salt.

  1. Grill the Zucchini

Heat a grill pan over medium-high. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 3 minutes per side until charred.

  1. Warm the Tortillas

Char tortillas directly over a gas flame or heat in a dry skillet for 1 minute per side until soft and pliable.

  1. Assemble the Tacos

Fill each tortilla with grilled zucchini, roasted chickpeas, a drizzle of crema, micro greens, pickled radishes, feta, and toasted pepitas. 

Pro Tip: For an extra kick, serve with your favorite hot sauce or a squeeze of fresh lime!

Recipe from Snixy Kitchen.

Why You’ll Love This Chickpea and Zucchini Tacos Recipe

Chickpea and Zucchini Tacos

This recipe is healthy, easy to make and a staple for vegetarian diets. They are: 

  • Packed with plant-based protein

  • Bold mole-inspired spices

  • Perfect for Meatless Monday or taco night

  • Quick and easy to prepare

  • Customizable with your favorite toppings

Final Thoughts

These vegetarian chickpea and zucchini tacos are a fresh, flavorful twist on taco night, easy to make, full of texture, and bursting with bold spices.

Whether you're cooking for a crowd or just need a quick, satisfying meal, this recipe is sure to become a go-to favorite.