Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They’re savory, zesty, with a hint of spice. Every bite contains bits of crispy spiced chickpea and tempeh crumbles and a creamy cashew crema.
One of my favorite meals to make are tacos. Creativity is endless with the fillings, spreads, and toppings. If I had the capacity I’d probably make a book just dedicated to taco recipes…but not quite there yet.
These tacos are surprisingly really easy to make and require minimal ingredients.
The filling is simply sauted in a large skillet and all the crema ingredients are combined in a blender until smooth.
This is definitely a weeknight dinner you’ll want to make.
These Chickpea Tempeh Tacos are…
- Relatively quick
- Packed with flavor
- Oh so delicious!
Chickpea Tempeh Tacos with Cashew Crema
Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.
Chickpea Tempeh Filling
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ red onion, diced
- 1 medium red bell pepper, diced
- 8 oz. tempeh
- Two 15 oz. can chickpeas, rinsed and drained
- 3 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground coriander
- ½-1 tsp salt
- Juice from ½ lime
- 1 cup cashews
- ½ jalapeno, roughly chopped & deseeded
- ¼ cup non-dairy milk
- 2 tbsp lime juice
- ½ tsp salt
- ¼ tsp pepper
- 8-10 corn tortillas
- Fresh cilantro
- Lime wedges
Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.
To a large skillet, heat 1 tbsp of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from ½ lime.
Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.
Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling on to tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.