Chickpea and Black Bean Tacos with Avocado Lime Slaw: A Plant-Based Flavor Explosion!

Looking for a delicious, high-fiber, protein-packed meal that’s easy to make, totally satisfying, and 100% plant-based? These Chickpea and Black Bean Tacos with Avocado Lime Slaw are the answer. Whether you’re vegan, vegetarian, or just looking to eat healthier, this recipe delivers big on taste, texture, and nutrition—all in under 30 minutes!

With crispy spiced chickpeas and black beans layered inside warm corn tortillas and topped with creamy, zesty avocado lime slaw, this dish is fresh, filling, and perfect for weeknight dinners, meal prep, or even casual get-togethers.

Nutrition at a Glance (Per Serving – 2 Tacos):

Calories: 320
Protein: 12g
Carbs: 45g
Fat: 10g
Fiber: 15g

High in plant protein and fiber, low in saturated fat, and full of whole-food ingredients, this recipe is as nourishing as it is delicious.

Ingredients You’ll Need:

For the Spiced Chickpeas and Black Beans:

1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
8 small corn tortillas

For the Creamy Avocado Lime Slaw:

1 ripe avocado, mashed
2 cups shredded cabbage (green, purple, or a mix)
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt, to taste

Equipment You’ll Need:

Large non-stick skillet
Medium mixing bowl
Spatula or wooden spoon
Knife and cutting board
Optional: microwave or skillet for warming tortillas

Step-by-Step Instructions:

Step 1: Cook the Chickpeas and Beans

Heat olive oil in a large skillet over medium heat. Add the chickpeas and black beans, then sprinkle in cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the mixture is hot and slightly crisped on the edges.

Pro Tip: For even more texture, gently mash some of the chickpeas while cooking to create a mix of crispy and creamy bites.

Step 2: Make the Avocado Lime Slaw

In a medium bowl, mash the ripe avocado until smooth. Add shredded cabbage, chopped cilantro, lime juice, olive oil, and a pinch of salt. Mix well until the slaw is evenly coated in the avocado dressing.

Optional Add-ins: Thinly sliced red onion, shredded carrots, or a little jalapeño for heat.

Step 3: Warm the Tortillas

Heat the corn tortillas in a dry skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20–30 seconds. Keeping them warm makes them flexible and easier to fill.

Step 4: Assemble Your Tacos

Place a generous spoonful of the chickpea and black bean mixture on each tortilla. Top with a scoop of avocado lime slaw. Garnish with extra cilantro, a squeeze of lime, or a dash of hot sauce if desired.

Why You’ll Love These Tacos:

100% Plant-Based
Rich in Protein and Fiber
Quick and Easy – Ready in 30 Minutes
Customizable with Your Favorite Toppings
Perfect for Meal Prep or Leftovers

Serving Suggestions:

Serve these tacos with a side of:

Brown rice or quinoa
Tortilla chips and salsa
Roasted sweet potatoes
Vegan sour cream or guacamole

Make It Your Own:

Spicy Version: Add chipotle powder or chili flakes to the bean mixture.
Crunchy Version: Add pickled onions or roasted corn on top.
Gluten-Free: Use certified gluten-free corn tortillas.