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Chickpea Tacos

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Chickpea Tacos

4 from 4 votes
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Course: Main Course
Cuisine: Mexican
Keyword: Chickpea Tacos, dairy free, sweet potatoes, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 590kcal


  • 2 medium sweet potato
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon cumin, ground
  • 6 cup spinach
  • 1/4 cup water
  • 1/4 cup Tahini
  • 1/4 cup cilantro
  • 1/4 cup parsley, fresh
  • 1 clove garlic
  • 1 medium lemon
  • 8 medium tortilla, whole wheat

Serve With

  • 2 cup applesauce, unsweetened


  • Preheat oven to 400°F. Place a baking sheet into the oven while it heats up.
  • Peel and cube sweet potatoes; toss with 1/2 tablespoon of oil and 1/4 teaspoon salt. Spread onto the warmed baking sheet and roast for 20 minutes.
  • Drain and rinse chickpeas and pat with paper towels to remove excess moisture. Heat remaining oil in a large skillet over medium. Add chickpeas, paprika, cumin, and remaining salt. Cook and stir for 5 minutes. Add spinach in batches, allowing each addition to cook down a bit.
  • In a blender, add water, tahini, cilantro, parsley, garlic, juice of 1/2 lemon, and a pinch of salt if desired; blend until smooth.
  • Top tortillas with chickpea mixture, sweet potatoes, and finally the tahini sauce. Serve with applesauce on the side.
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Calories: 590kcal | Carbohydrates: 87g | Protein: 19g | Fat: 21g | Saturated Fat: 6g | Sodium: 1104mg | Fiber: 19g | Sugar: 17g

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