Garbanzo Tacos

"This is a wonderful recipe that I've had tucked into my cookbook for years - I wish I knew where it originally came from! The garbanzo beans (also known as chickpeas) are an amazing meat stand-in; honestly, you don't even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it's so good, you just might forgive me! :)"
photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
10 tacos




  • Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
  • Pour the beans and the reserved bean liquid into a large skillet.
  • Add the taco seasoning.
  • Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way).
  • Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.

Questions & Replies

  1. Why bother rinsing the garbonzo beans, when you are going to put them back into the same liquid they had been in?


  1. I tend to eat a vegan diet, so I am not usually as skeptical as most. But I really questioned this. I was wrong. This was good.
  2. These were very good. The garbanzo beans give an appealing flavor to the tacos that is a little different, but not to the point of being strange. Even my daughter who was skeptical, saying, "But I don't like beans!" cleaned her plate without being pushed. I'll be making them again frequently. Thank you!
  3. I am amazed at how wonderful this filling is! I made it because I needed something quick and had everything on hand, but I never imagined it to be so delicious. The color, texture, and flavor are all right on. Thanks for posting this fabulous recipe!
  4. Simple and delicious! I don't like the extra sodium in the canned juice, so I rinsed and drained the beans and then added some water. I sprinkled the beans with cayenne pepper, cumin, and chili powder before serving and used shredded lettuce, chopped tomatoes and onions, a shredded cheese blend, sour cream, and salsa for the toppings. Thanks for sharing!
  5. I have made these at least 3 times now and they are SO tasty and quick to throw together for a delicious meal! I like to throw in a little adobo seasoning and cumin sometimes just for a twist. One time, (after the kids had gone to bed), I heated up just the leftover garbanzo beans and ate them without the taco shell, yummmm! Thank you so much for sharing *Lena*!


Banker by day and wannabe chef by night... <br> <br>I'm a newly-wed with a little cooking experience... I love it but I need help! My mom could barely boil water without burning the pot and my husband is used to delicious homecooked meals from his grandmother and mom... yipes! The learning curve is steep but luckily he's willing to humor me. :) My favorite thing to do is bake sweets of all varieties and I'm so excited that I just made my first creme brulee - and it was amazing! <br> <br><img src="" width="250"> <br> <br>I also have two step-kids (10 and 9) and a year old miniature dachshund that's bound and determined to destroy my house. <br> <br><img src=""> <br> <br>I was Chef of the Day on March 19, 2009! Woohoo! What a fun day that was. :) <br> <br><img src="">
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