Once in the oven, they cook long enough to crisp around the edges while still remaining moist and “meaty.”

They’re smoky + spicy + limey + SO versatile! These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. Let’s get cooking! How to Make Chickpea “Taco” Bowls Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too.

This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick the blender! Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!).