Chickpea-Walnut Taco Crumbles (30 Minute!)
A quick, plant-based taco crumble made from canned chickpeas and walnuts seasoned with taco spice and baked until crisp. Optional nutritional yeast adds a cheesy flavor.
Servings: 6 servings
Ingredients
Ingredients
- 15 oz.can chickpeas
- 3/4 cupwalnuts*
- 3 Tbsp.taco seasoning
- 1 Tbsp.water
- Optional: 2-3 Tbsp. nutritional yeast for cheesy version
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- Open, rinse, and drain the 15 oz can of chickpeas. Pat the chickpeas dry with paper towels to remove excess moisture.
- Add the drained chickpeas, 3/4 cup walnuts, 3 Tbsp taco seasoning, and 1 Tbsp water to a food processor. If using the optional cheesy version, add 2–3 Tbsp nutritional yeast.
- Pulse the mixture in short bursts until it forms small-to-medium crumbles. Stop and scrape down the sides as needed. Do not over-process unless you want a finer texture.
- Line a baking sheet with parchment paper. Spread the crumbles in an even single layer, breaking up any large clumps.
- Bake for 10 minutes. Remove the tray, stir and break up the crumbles, then spread them evenly again.
- Return the tray to the oven and bake for an additional 10–12 minutes, or until the crumbles reach your desired level of crispiness and light browning.
- Remove from the oven and let cool a few minutes before using or storing.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Paper Towels
Notes
Notes
*Walnuts:
I use raw, unsalted nuts for this recipe. But if you're using salted walnuts, you may want to reduce or omit the salt in the taco seasoning.
Yield:
Recipe makes about 2 1/4 cup crumbles.
Texture notes:
If you prefer your crumbles tiny & crispy, pulse them longer into a finer meal. Otherwise, to make them a bit "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe above is a happy medium between the two, so play around to find the texture you love.
Pairing:
These are fantastic paired with
fresh pico de gallo
and/or guacamole to add juiciness & creaminess.
Leftovers:
When reheating leftovers, add a touch of water, stir, then microwave to heat through. They become dried out after refrigerating, but adding a little water re-hydrates them beautifully.
Usage:
Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.
*Walnuts:
I use raw, unsalted nuts for this recipe. But if you're using salted walnuts, you may want to reduce or omit the salt in the taco seasoning.
Yield:
Recipe makes about 2 1/4 cup crumbles.
Texture notes:
If you prefer your crumbles tiny & crispy, pulse them longer into a finer meal. Otherwise, to make them a bit "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe above is a happy medium between the two, so play around to find the texture you love.
Pairing:
These are fantastic paired with
fresh pico de gallo
and/or guacamole to add juiciness & creaminess.
Leftovers:
When reheating leftovers, add a touch of water, stir, then microwave to heat through. They become dried out after refrigerating, but adding a little water re-hydrates them beautifully.
Usage:
Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.