Who doesn’t love a good taco recipe?! Making plant-based tacos has been a weekly occurrence in the VegInspired Kitchen for years. As part of my “routine meal planning,” tacos make it into the rotation each week, so I always try new combinations. This Al Pastor Inspired combination is perfection. Hearty roasted chickpeas and sweet, bright pineapple are a winning duo. I hope you love this Chickpea Al Pastor Tacos as much as I do. This recipe is sourced from my new cookbook, The Super Easy Plant-Based Cookbook.
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Chickpea Al Pastor Tacos
Sheet pan meal and tacos – that is what wins me over with this meal. It is easy and full of flavor. AND you can keep all the ingredients on hand for a quick impromptu meal any day of the week. The hearty roasted chickpeas paired with the sweet pineapple and then mixed with the spices and flavorings really make this recipe a winner in my book! In this book, actually: The Super Easy Plant Based Cookbook.
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 red onion, sliced
- 1 (15-ounce) can crushed pineapple, drained and divided
- 2 tablespoons liquid aminos
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- Pinch of ground cloves
- 12 oil-free corn tortillas, wrapped in parchment paper
- 1/4 to 1/3 cup pineapple or mango salsa
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Spread the chickpeas, onion, and pineapple on the prepared baking sheet.
3. Bake for 15 to 20 minutes, until the chickpeas start to break open.
4. Drizzle the liquid aminos over the chickpeas, pineapple, and onions. Evenly sprinkle the cumin, garlic powder, oregano, pepper, cinnamon, and cloves over all, then stir carefully with a rubber spatula to incorporate. Place the wrapped tortillas on top of the chickpea mixture, and bake for 5 to 7 minutes, until the chickpeas and pineapple have started to brown slightly.
5. Scoop the chickpea, pineapple, and onion mixture into the tortillas and serve with the salsa.
Ingredient Tip: Make your own fresh pineapple salsa: In a small bowl, mix together 1/4 cup of rinsed finely diced red onion, 1/4 cup of chopped fresh pineapple, 2 tablespoons of chopped fresh cilantro, 1 teaspoon of pineapple juice, and 1 teaspoon of lime juice.
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Nutrition Information:Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 377Total Fat: 5gSodium: 252mgCarbohydrates: 74gFiber: 12gSugar: 16gProtein: 13g
When I first started eating more plants and transitioning to a vegan lifestyle, I ate a lot of tacos. I tried all of my favorite foods seasoned with taco seasoning, stuffed into a tortilla, and topped with my favorite toppings: lettuce, tomato, olives, & avocado. Taco varieties made it easy to learn the foods I enjoyed and realize that plant-based eating didn’t have to be scary or unfamiliar. I tried everything from white potatoes, sweet potatoes, beans, lentils, veggies, and mixtures and combinations of all above. I sought inspiration from different cuisines and taco restaurants and found that the combination of savory and sweet is a favorite and fun option. These Chickpea Al Pastor Tacos hit that note perfectly.
Love tacos? Here is another favorite taco recipe on VegInspired.com. The Best Vegan Taco Filling.
I’d love to hear from you. Comment below and let me know what you think about this recipe. If you make this recipe, snap a pic and tag @veginspired #veginspiredfoodie on Instagram or Facebook; I love to see your creations!