September 24, 2012
(last updated October 5, 2024) 
These creamy kale and crispy chickpea tacos are packed with excellent, plant-based nutrition. If you’re eager to incorporate more leafy greens and legumes into your diet, then this is an easy recipe to start with. Raw kale is softened with a flavorful and creamy vegan ranch dressing, then paired with crispy, oven-roasted chickpeas. The contrast of textures is so fun!
Periodically, I try to go through a period of “shopping the pantry,” which also becomes “shopping the freezer.”
Essentially, I try to make meals using only what I have at home, supplemented by some fresh produce. It’s a good exercise in saving and being creative in the kitchen.
These creamy kale and crispy chickpea tacos resulted from one of those challenges. I’d found some frozen corn tortillas that needed using, and I always have cans of chickpeas on hand.
The primary ingredient for my vegan ranch dressing, which is the creamy sauce in the recipe, is cashew nuts, and I nearly always have plenty of them at home, too.
I was one ingredient away from a tasty and nutritious taco meal. All I had to purchase was a bunch of kale, and once I did, this recipe came to life. It’s now one of my favorites!
A winning combination of textures
What really makes this taco recipe sing is its contrasting textures.
The raw kale is softened and “massaged” with a creamy vegan ranch dressing. It becomes savory and tender and coated nicely in the rich sauce.
Meanwhile, I add a batch of my favorite crispy roasted chickpeas to the mix.
These are one of the most versatile bean recipes that I make. I use them in so many ways: as a textural topping for soup (more nutritious than croutons, but similarly crunchy), a savory snack, and a crunchy addition to salads, to name only a few.
You could add plain, cooked chickpeas to these tacos, but why do that when you could add crispy, crunchy, seasoned ones instead?
Together, the combination of tender, dressed kale and oven-toasted beans is so winning, and it takes an otherwise simple taco recipe to new heights.
A nutrient-dense duo
I make a lot of simple breakfast tacos, and I eat a fair number of vegan taco lunches, too. Usually these are made with soft tacos, which is my preference.
Because this is a staple meal for me, I try to incorporate good nutrition into my taco recipes.
For example, my easy tempeh tacos are especially high in protein. My sweet potato tacos with black bean spread incorporate the many nutritional offerings of black beans (protein, fiber, folate), while my portobello mushroom tacos feature antioxidant-rich funghi.
These creamy kale and crispy chickpea tacos are similarly nutrient-dense.
Kale is a true superfood, rich in Vitamin A, folate, fiber, Vitamin C, Vitamin K, Vitamin B6, and antioxidants that are associated with disease prevention and reduced inflammation.
Kale provides calcium, too. This calcium is more absorbable if the vegetable is cooked, but some will still be bioavailable when the kale is raw, as it is here.
Chickpeas are not only a good source of plant protein, but also dietary fiber, iron, B-vitamins, and potassium. These nutrients collectively are associated with digestive and cardiac health.
Not every food choice needs to serve a nutritional purpose, but I love it when a recipe is as nourishing as it is enjoyable. These chickpea tacos are a great example of that synergy.
How to make vegan kale and chickpea tacos
Step 1: Prepare your crispy chickpeas
The first thing I should note about making these tacos is that you’ll need a double batch of my crispy roasted chickpeas.
That’s two cans of beans and about three cups of the oven-roasted chickpeas, when all is said and done.
Roasting the chickpeas is technically the first step in preparing the crispy chickpea tacos. However, you can do this ahead of time. They can be stored for up to five days in the fridge and up to three days at room temperature.
If you do make the beans a day or two (or three) in advance, you can re-crisp them by reheating them on a sheet pan in a 300°F/150°C oven for about 15 minutes.
Step 2: Prepare the ranch dressing
I used to associate ranch dressing with salty, synthetic-tasting store-bought stuff.
Then I tried making my own, homemade vegan ranch dressing, and my opinion changed.
At its best, ranch is wonderfully tangy, creamy, and full of the flavors of fresh herbs and freshly ground black pepper. It can be really bright and fun.
My homemade version uses cashews as a base, but you could substitute raw, hulled sunflower seeds to work around a tree nut allergy.
The dressing comes together simply; it’s just a matter of putting the ingredients into a blender and allowing the blender to do its thing.
Step 3: Dress the kale
Finally, you’ll use your hands to “massage” that cashew dressing into the raw kale. Don’t be afraid to bring some strength to this! Working the dressing into the kale firmly will soften the greens, which is the intention.
Step 4: Assemble the soft tacos
Finally, it’s time to assemble your tacos.
Prior to doing this, you can warm your corn tortillas, if you like. Sometimes I do this over my gas burner, keeping the flame very low, to give the tortillas some char.
At other times, I wrap tortillas in foil and warm them in the oven.
And sometimes I’m in a hurry, and I don’t warm them at all!
A note about the tortillas: I like the flavor of corn tortillas for my taco recipes, so that’s my go-to. However, you can substitute wheat tacos if that’s what you have or prerer.
Whether you warm the tortillas or not, you’ll start filling them with your kale mixture—about a half cup.
Top the kale with a few tablespoons of the chickpeas, and repeat this till all of your soft tacos are assembled.
There you have it: delicious and nutritious vegan chickpea tacos!
Meal prep & storage
The vegan ranch dressing can be prepared up to five days ahead of time. Once you add it to the kale, your creamy kale ought to keep for a couple nights in an airtight container in the fridge.
The chickpeas can be prepared up to five days ahead of time, too.
I recommend storing the components separately, then assembling the crispy chickpea tacos as you’re ready.
Creamy Kale and Crispy Chickpea Tacos (Vegan)
Author –Yields: 4 servings
Ingredients
- 2 batches crispy roasted chickpeas (double the recipe / 3 cups total)
- 1 batch homemade vegan ranch dressing
- 1 bunch curly kale, stemmed and leaves torn into bite-sized pieces (about 6 ounces / 180g)
- 8 6-inch / 15cm corn or wheat tortillas
- quick pickled red cabbage (optional, for finishing the tacos)
- 10-minute quick pickled onions (optional, for finishing the tacos)
Instructions
- Prepare the double batch of crispy chickpeas and the ranch dressing as instructed.
- Transfer the kale to a large mixing bowl. Pour 1 cup / 240ml of the ranch dressing over the kale. Use your hands to “massage” the kale with the dressing, pressing it as you go, so that you work the dressing into the greens. The greens will soften as you go. Taste the kale, then add as much additional dressing as you like for a creamy texture and balanced taste. You can also add additional salt and pepper as needed.
- If you like, warm your tortillas. You can do this by toasting them over a gas burner with a low flame, or you can wrap them in foil and transfer them to a 350°F / 175°C oven for 10 minutes.
- Fill each taco with about a half cup of the creamy kale and 3-4 tablespoons of the crispy chickpeas. Garnish with quick pickled red cabbage or quick pickled onions, if desired, and enjoy.
I hope you’ll like this easy vegan meal as much as I always do!
xo
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Categories: Enchiladas & Tacos
Method: Oven
Ingredients: Chickpeas, Kale
Dietary Preferences: Gluten Free, Soy Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy
Method: Oven
Ingredients: Chickpeas, Kale
Dietary Preferences: Gluten Free, Soy Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy
Leave a Comment
We had these for dinner tonight and enjoyed them alot! Will make again!
Thanks so much for sharing the recipe, Gena!
I made this last week. It was so easy and really good! I made the chickpeas ahead of time (the night before) and didn’t store them in water. When I roasted them, they turned out pretty dry. Is that normal? Do you think the way I stored them had anything to do with it? Thanks!
I made these for dinner last Thursday and they were simply amazing! I made homemade corn tortillas from scratch to go along with the kale/chickpea filling and they were so good. Even my husband liked them and he’s not usually a fan of chickpeas. I just recently discovered your blog, you have so many wonderful and creative recipes! I can’t wait to try out some more! ๐
Gena, That chickpea idea is brilliant! I made some over the weekend and am having them today in a salad, yesterday I had some in collard wraps with some jasmine rice/carrot/raisin mixture. Fantastic.
Did you soak the walnuts first for this?
Those look so good. I agree that store bought corn tortillas are often really dry and bland, but if you can get them freshly made, boy are they good. I can’t wait to try this new spin on tacos.
I, too, love the Food for Life sprouted corn tortillas. So glad you gave us a yummy recipe for them. I will just leave the avocado oil out of the recipe and plan on savoring these often. As a former Texan, I may have to use pintos instead of garbanzos sometime…Thank you!
Thanks for this yummy way to use up the extra chickpeas and tortillas I always seem to accumulate! I’m not a dill fan, so I used cilantro instead and also added avocado for a little something extra – delish!
I love your quick and simple food, too. I am much more likely to make something like this at the end of a long work day. I’m also glad that you feel supported enough by your readers to do what you need to do, and what works best for your lifestyle right now. That’s the great thing about getting older: evolving, and embracing it.
Yes please, simple recipes! My eyes glaze over when there are more than 8 ingredients or 2 steps… I’m just that lazy ๐ I’m much more into “ideas”- the idea of freezing snack bars or roasting chickpeas, for example. And meal shots are great- often I’m just looking for general green eating inspiration, and something will catch my eye (even just an ingredient) and I’ll get a “green craving.” good luck with your crazy schedule! ๐
Cleaning out the freezer can indeed be daunting…we all must face it at some point.
I can’t wait to try your chickpeas they look quite yummy all toasted up.
I have a question though about the dressing. Does the use of 1 C of water negate needing to soak the cashews? I just want to make sure I don’t flub up the dressing when I give it a go.
You have to soak the cashews so they are “soft” and blend well- soak in water,(overnight is best) then drain them/throw out water.
The water in the dressing ingredients thins out the dressing.
No. Thank you, Gena!!
The freezer at my parents’ place is just like this, and my mom almost never cleans it out! Somehow it has become the household chore that I do when I go home on breaks–I only hope I’ll find something as delicious as this to make the next time I look in there!
I’m with all of your readers Gena, whatever you post always provides me with inspiration, insight or opportunities for introspection. Thank you for continuing to share so generously with all of us.
Sending you lots of love.
I love chickpeas! It never occurred to me that I could throw in a date when I’m making a dressing; can’t wait to try it out.
Just to reinterate…I LOVE the simple recipes the most. I am much more likely to attempt them than I am the others that have lots of ingredients. Thanks for offering your ideas online for us.
I am loving this recipe! So many layers of flavor yet so simple.
Those tortillas are my go to for a quick dinner.
This looks simple and divine, love the combo and can’t wait to try. Thanks!
I think we can still be friends even if you’re not crazy about corn tortillas–I LOVE any type, brand, variation on the corn tortilla, & since pretty much going gf-free I live on these things. Not quite the replacement I’d like for wheat bread, but it works. & unlike, wheat bread, they don’t make my stomach cry out for help.
I’m the worst when it comes to storing stuff in my freezer. We bought an extra storage freezer (just because I *needed* the extra space), & boy, oh boy, if I don’t keep a handle on that thing, it quickly becomes a jumbled racket of a mess. I don’t know the best way to keep on top of freezer inventory, but like you, I’m always discovering long, forgotten foods (sometimes fun, sometimes just plain weird).
I like to keep a white board with a list of all the things lurking in my freezer. It is kind of like a menu at times! Do I want curry or squash soup for dinner? ๐
I love those corn tortillas and the looks of this recipe. A simple winner! Thanks, Gena!
I like food for life too…but I had these and made enchilada’s with them but these look so good
I need to try roasting chickpeas sometime, they sound so delish! I have things in my freezers that I don’t even remember buying. I am positive there’s sprouted corn tortillas buried in there somewhere.
Yay for cleaning out the freezer! It is my goal to eat through my pantry before my move to Texas, too. When it is as tasty as this it won’t be a problem. BTW, love your inclusion of dill in your dressing. ๐
you are wonderful. that is all ๐
You are wonderful. And I miss you.