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This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
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Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone


  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas


  • Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  • Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  • Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  • Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.