Crispy Chickpea & Tempeh tacos with a fresh avocado corn salsa and creamy Cajun-inspired sauce.
These Cajun-Spiced Chickpea & Tempeh Tacos are filled with flavorful crispy baked chickpeas & crumbled tempeh, fresh avocado and roasted corn salsa, and a creamy and rich Cajun-inspired sauce.
These Cajun-Spiced Chickpea & Tempeh Tacos might be my new favorite taco recipe.
These tacos are filled with:
- Cajun-spiced chickpeas and crumbled tempeh that’s baked and crisped to perfection.
- Fresh avocado and roasted corn salsa w/ chopped roma tomatoes, fresh cilantro, and lime.
- Creamy Cajun-inspired sauce w/ vegan mayo, tomato paste, spices, salt, and pepper.
How to make Cajun-Spiced Chickpea & Tempeh Tacos:
- Whisk together all sauce ingredients. Cover and refrigerate.
- Preheat oven to 450°F. Add corn (husks intact) to middle oven tray. Roast for 25-30 minutes until husks have darkened in color. Remove from oven and cool for 5-10 minutes until safe to touch. Remove husks and silks. Cut kernels off the cob and transfer to a large bowl.
- Add remaining salsa ingredients to the corn. Stir well to combine. Adjust taste with additional salt, pepper, or lime, if needed. Cover and refrigerate.
- Reduce oven temp to 425°F. Add chickpeas and tempeh to a large baking sheet. Toss with oil, cajun seasoning, honey, salt, and pepper. Roast for 25 minutes until crispy, tossing halfway through. Remove from oven and stir in parsley.
- To assemble: warm tortillas and prep topping ingredients. Spread sauce over tortillas and top with crispy chickpeas and tempeh and avocado corn salsa. Garnish with crumbled cotija, cilantro, and lime wedge. Enjoy!
Why you’ll love these Cajun-Spiced Chickpea & Tempeh Tacos:
- Easy & simple to make
- Filled with crispy chickpeas and crumbled tempeh
- Topped with a fresh avocado corn salsa
- Finished with a creamy Cajun-inspired sauce
- Oh so delicious!
- 100% vegetarian (and can easily be made vegan)
Frequently asked questions:
Can I substitute the chickpeas or tempeh with another meat-free alternative?
Definitely! Feel free to substitute it with crumbled tofu or a packaged vegan meat substitute.
How can I make this recipe vegan?
Substitute the mayo for your favorite vegan mayo (mine is Follow Your Heart), substitute honey for maple syrup or agave, and take out the cotija cheese.
If you’re looking for more summer taco recipes, you’ll also love these Ponzu-Glazed Tofu Tacos w/ Avocado Salsa, these Vegan Fish Tacos w/ Chimichurri & Mango Salsa, and these Refried Pinto Bean and Veggie Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Crispy Chickpea & Tempeh tacos with a fresh avocado corn salsa and creamy Cajun-inspired sauce.
- 1 cup mayo (or sub vegan mayo)
- 2 tsp tomato paste
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- Freshly cracked black pepper, to taste
- Juice from ½ medium lemon
- 2 ears of corn, husks intact
- 4 roma tomatoes, chopped
- 2 medium avocados, chopped
- ½ cup fresh cilantro, chopped
- Juice from 1 lime
- 1 tsp kosher salt, or to taste
- Freshly cracked black pepper, to taste
- 1-15 oz can chickpeas, drained and rinsed
- 8 oz tempeh, crumbled
- 1 tbsp olive oil
- 2 tsp cajun seasoning
- 2 tsp honey (sub maple syrup, if vegan)
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
- ⅓ cup finely chopped parsley
- 8-10 corn tortillas
- Crumbled cotija, for topping (eliminate, if vegan)
- Finely chopped cilantro, for topping
- Lime wedges, for serving
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Whisk together all sauce ingredients. Cover and refrigerate.
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Preheat oven to 450°F. Add corn (husks intact) to middle oven tray. Roast for 25-30 minutes until husks have darkened in color. Remove from oven and cool for 5-10 minutes until safe to touch. Remove husks and silks. Cut kernels off the cob and transfer to a large bowl.
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Add remaining salsa ingredients to the corn. Stir well to combine. Adjust taste with additional salt, pepper, or lime, if needed. Cover and refrigerate.
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Reduce oven temp to 425°F. Add chickpeas and tempeh to a large baking sheet. Toss with oil, cajun seasoning, honey, salt, and pepper. Roast for 25 minutes until crispy, tossing halfway through. Remove from oven and stir in parsley.
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To assemble: warm tortillas and prep topping ingredients. Spread sauce over tortillas and top with crispy chickpeas and tempeh and avocado corn salsa. Garnish with crumbled cotija, cilantro, and lime wedge. Enjoy!
