Chickpea-Walnut Taco Crumbles (30 Minute!)
These Chickpea-Walnut Taco Crumbles are SO EASY! Ready in just 30 minutes, they deliver hearty, delicious, plant-based taco goodness packed with protein and flavor.
Servings: 4 servings
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 3/4 cup walnuts
- 3 Tbsp taco seasoning
- 1 Tbsp water
- 2-3 Tbsp nutritional yeast optional, for a cheesy flavor
Instructions
Preparation
- Drain and rinse canned chickpeas under cold water to remove excess sodium and improve freshness. Measure out raw, unsalted walnuts.
Blending
- Add rinsed chickpeas and walnuts to a food processor. Pulse until the mixture reaches a crumbly texture resembling ground meat but not a paste. Add nutritional yeast if using.
Seasoning
- Combine the chickpea-walnut crumbles with 3 tablespoons of taco seasoning and 1 tablespoon of water in a bowl. Mix well to evenly distribute the seasoning and keep the mixture moist.
Cooking
- Heat a skillet over medium heat. Add the seasoned chickpea-walnut mixture and cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
Serving
- Remove from heat and serve the Chickpea-Walnut Taco Crumbles in taco shells, burritos, salads, or bowls. Add favorite toppings like avocado, salsa, or fresh cilantro.
Equipment
- Food Processor
- Skillet
- Spatula
- Can opener
- Measuring Cups and Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Swap walnuts with pecans or sunflower seeds if desired.
- Use homemade taco seasoning by mixing cumin, paprika, garlic powder, and chili powder if store-bought is unavailable.
- Make it spicier by adding cayenne pepper or red pepper flakes to the seasoning.
- To keep it gluten-free, ensure the taco seasoning and toppings are gluten-free.