These easy chickpea tacos feature chickpeas in a delicious peanut sauce paired with a quick and easy cabbage slaw.

Tacos with a spicy peanut and bell pepper chickpea filling topped with cabbage slaw and hot sauce.

These tacos are perfect for a quick and delicious weeknight meal.

The chickpeas are cooked with shallot and bell pepper then coated in an addictive, spicy peanut sauce and paired with a simple, tangy cabbage slaw. You can have these ready in about 20 minutes and they’re always a hit!

Recipe Features

  • Vegan, gluten-free (use corn tortillas for gluten-free).
  • Easy to make in about 20 minutes.
  • Perfect for a healthy and delicious weeknight meal.
  • The chickpeas are versatile and can be used in rice bowls, wraps and salads.
  • Great option for a meatless meal the whole family will enjoy (double recipe if needed!).

Ingredient Notes

All of the ingredients needed for making chickpea taco with cabbage slaw. Each ingredient is labelled with text and can be found in the recipe card in the blog post.

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

  • Coleslaw Mix: Keep things quick and easy by using store-bought coleslaw mix. You’ll need about half a bag or you can double it and use the extra for another meal.
  • Rice Vinegar: Seasoned rice vinegar adds flavour to the sauce and slaw. If you only have unseasoned rice vinegar, you can add a pinch of salt and sugar to the slaw along with it.
  • Sesame Oil: Used for the slaw. You can swap it for another oil like avocado or olive oil but it does add a nice flavour to the slaw.
  • Green Onion: You’ll need about half a bunch of green onions, it doesn’t have to be exact so feel free to use a bit more or less to preference.
  • Cilantro: This is mixed into the slaw and used for topping. If you don’t like cilantro you can omit it.
  • Peanut Butter: If you can’t do peanut butter, almond butter or sunflower seed butter works.
  • Maple Syrup: Balances the acidity of the peanut sauce. You can substitute agave if needed.
  • Sriracha or Sambal: l like sambal oelek best for the sauce but Sriracha or any chili garlic paste works too.
  • Tamari or Soy Sauce: Be sure to use tamari if you need the recipe to be gluten-free. I’d recommend low-sodium soy sauce if using soy. Coconut aminos would also work here.
  • Shallot: Red onion works if you don’t have shallot on hand.
  • Tortillas: Any corn or flour tortilla you like works. I like La Tortilla factory best! You could also do lettuce wraps for a low-carb option.

Step-by-Step Instructions

Step 1: Make the slaw.

Since we’re using coleslaw mix, the slaw is super easy to make! Toss the mix in a bowl with the sesame oil, rice vinegar, green onion and cilantro, mix well and season with salt and pepper.

Set it aside to the flavours can mix while you prepare the rest of the recipe.

Cabbage and green onion slaw in a glass mixing bowl on a marble surface.
Mix up the cabbage slaw with cilantro and green onion.

Step 2: Make the peanut sauce.

To make the peanut sauce, mix all of the ingredients together in bowl until smooth then slowly add warm water until you have a pourable consistency.

Creamy peanut sauce in a small bowl with a wooden spoon.
Mix up the peanut sauce until smooth, adjusting the consistency with water.

Step 3: Cook the chickpeas.

Heat a non-stick pan over medium-high heat then add 2 tsp oil or water and the chickpeas, shallots and red bell pepper.

Cook this up for about 5 minutes, stirring occasionally, then add the peanut sauce, mix well and cook for 1-2 minutes to heat through.

Chickpeas, red onion and shallots cooking in peanut sauce in a skillet with a wooden spoon.
Cook the chickpeas, pepper and shallot then add the peanut sauce.

Step 3: Assemble the tacos and enjoy!

If you like, warm the tortillas briefly in a pan or the oven. I do 2 tacos per person with a side of the extra slaw but you can adjust that as needed.

The tortillas I used were about 6-inches so if you’re using smaller ones, you may get 3-4 tacos per person.

Divide the chickpeas between the tortillas, top with slaw, peanuts and cilantro and enjoy!

Scooping cabbage slaw onto a chickpea taco.
Assemble your tacos and enjoy!

Notes & Tips

  • Don’t feel like tacos? The peanut chickpeas and slaw are delicious served over rice as a yummy bowl.
  • Low-carb option: Use romaine or iceberg lettuce to make lettuce wraps.
  • Low-fat/oil-free option: Omit the sesame oil in the slaw. Use water to saute the chickpeas, peppers and shallot.
Adding Sriracha to a chickpea and cabbage slaw taco on a plate.

Making Ahead and Storing

  • The peanut sauce can be made up to 4 days in advance and stored in the fridge. Thin with some water before using.
  • The prepared peanut chickpeas store well in the fridge for up to 4 days.
  • You can use the leftovers to make more tacos or add them to bowls, wraps/burritos and salads. They can also be enjoyed cold for a snack.
  • The slaw can be stored in the fridge for up to 3 days.

Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.

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Tacos with a spicy peanut and bell pepper chickpea filling topped with cabbage slaw and hot sauce.

Peanut Chickpea Tacos

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 3
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan
Save Recipe


Easy and delicious plant-based tacos filled with spicy peanut chickpeas and a simple cabbage slaw.


For the Slaw

  • 200 g coleslaw cabbage mix (about 3 ½ cups)
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 4 green onions, thinly sliced
  • 1/4 cup finely chopped cilantro
  • salt and pepper

For the Peanut Sauce

  • 3 tbsp natural peanut butter (45 g)
  • 1 tsp seasoned rice vinegar
  • 1 tbsp maple syrup
  • 12 tsp Sriracha or sambal oelek
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove, minced
  • ¼ tsp ground ginger
  • 34 tbsp warm water, to thin

For the Tacos

  • 115 oz can chickpeas, drained and rinsed
  • 2 tsp oil or water 
  • 1/2 of a red bell pepper, diced
  • 1 shallot, peeled and thinly sliced (50 g) 
  • 3 tbsp toasted peanuts or cashews, for topping
  • finely chopped cilantro, for topping
  • 6 corn or flour tortillas


  1. Make the Slaw: Add all of the slaw ingredients to a large bowl and mix to combine. Season with salt and pepper.
  2. Make the Peanut Sauce: Add all of the peanut sauce ingredients to a small bowl and whisk until smooth. Slowly add warm water one tablespoon at a time, until a pourable sauce is achieved. 
  3. Make the Chickpeas: Heat a large non-stick pan over medium-hight heat. Add 2 tsp oil or water then add the chickpeas, peppers and shallots. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until veggies are tender and chickpeas are golden brown. 
  4. Add Sauce: Add the peanut sauce. Cook for 1-2 min, to warm through.
  5. ServeIf desired, warm tortillas in a pan before serving. To assemble tacos, divide peanut chickpeas between 6 tacos, then add some slaw on top.
  6. Sprinkle peanuts and remaining cilantro over top. Drizzle with more sriracha or hot sauce, if desired.  Serve remaining slaw on the side.


Nutrition facts include 2 corn or wheat tortillas and 1/3 of the chickpea mixture and slaw plus peanuts for topping.


  • Serving Size: 2 tacos
  • Calories: 543
  • Fat: 23 g
  • Carbohydrates: 66 g
  • Fiber: 9 g
  • Protein: 19 g

Keywords: chickpea tacos, easy chickpea tacos