
Easy Recipe: Mole-spiced Chickpea & Zucchini Tacos
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
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1 16-ounce can of chickpeas, drained and rinsed
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2 teaspoons olive oil
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1/2 teaspoon ancho chili powder
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¼ teaspoon paprika
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¼ teaspoon brown sugar
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¼ teaspoon cocoa powder
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¼ teaspoon dried oregano
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¼ teaspoon cinnamon
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1/8 teaspoon cumin
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¼ teaspoon each salt & pepper
Grilled Zucchini
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2 medium zucchini, cut into 1/4-inch coins on a slight diagonal
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1 tablespoon olive oil
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1 teaspoon each salt & pepper
Quick-pickled Radishes
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5 small radishes, sliced thin and halved
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5 tablespoons rice wine vinegar
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1 tablespoon maple syrup
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½ teaspoon salt
The Rest
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¼ cup Greek yogurt
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2 tablespoons lime juice
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1/4 teaspoon salt, divided
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2 tablespoons pepitas
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1/2 teaspoon olive oil
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8 corn tortillas
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2 cups microgreens
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3 tablespoons French feta or cotija cheese, crumbled
Cooking Instructions for Chickpea and Zucchini Tacos
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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.
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Quick-Pickle the Radishes
In a bowl, mix radishes with vinegar, maple syrup, and salt. Let sit and marinate while you prep the rest.
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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.
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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.
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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.
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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.
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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!
Why You’ll Love This Chickpea and Zucchini Tacos Recipe
This recipe is healthy, easy to make and a staple for vegetarian diets. They are:
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Packed with plant-based protein
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Bold mole-inspired spices
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Perfect for Meatless Monday or taco night
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Quick and easy to prepare
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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.