0 from 0 votes
Crazy Versatile Chickpeas
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
A simple yet delicious vegan, egg-free, dairy-free, nut-free and gluten-free recipe for filling tacos and burritos, or to be eaten with a grain or gluten-free alternative of choice!
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: All Cuisines, Vegan
Servings: 2 people
Calories: 254 kcal
Author: @dietitian_mom
  • ½ tablespoon canola oil (or other vegetable oil)
  • 1/3 cup diced onion [36 g]
  • 1/3 cup diced tomato [58 g]
  • 1 ½ cups cooked chickpeas (or one 15.5 oz or 439 g can of chickpeas, rinsed and drained)
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon thyme
  • 1 ½ teaspoons fresh lime juice
  • 1/8 teaspoon paprika (add less or omit if desired)
  • handful of baby spinach/kale leaves, washed (or regular spinach leaves, washed and chopped) [optional]
  • salt (optional)
  1. Drain and rinse a 15.5 ounce can of chickpeas well (if no pre-cooked chickpeas are available to use) and measure the amount to use in the recipe. Want to cook your own from dried chickpeas? See instructions on how to do so here.
  2. Dice the onion and tomatoes. Wash a handful of baby spinach/kale leaves (if using).

  3. Heat up half a tablespoon of oil in a medium-sized skillet on medium heat. Once the oil is hot, sauté the diced onion pieces in the oil for 2-3 minutes, or until the pieces are soft and translucent.
  4. Add in the diced tomato pieces and sauté for another 2-3 minutes (you may want to use a lid to protect yourself and prevent spatters when the tomato pieces hit the bottom of the skillet.)
  5. Add the measured amount of chickpeas, along with the ground black pepper, thyme and garlic powder. Stir and cook for another 3-4 minutes.

  6. Taste and adjust seasonings. (Note: if you are not using regular canned chickpeas in this recipe, you may want to add a little bit of salt to enhance the flavor of the dish).

  7. If desired, add in a handful of washed baby spinach/kale leaves at this time, stir and then cook for 1-2 minutes until the leaves are wilted (optional). If not adding in the spinach or kale leaves, see next step.

  8. Right before serving, stir in 1 ½ teaspoons of freshly squeezed lime and stir to mix well with the chickpeas mixture. Ready for serving!

Recipe Notes

If you like, instead of adding in the baby spinach or baby kale leaves, you can add in some fresh chopped cilantro to the seasoned chickpeas right before removing from the stove top. 


If using home cooked chickpeas, taste the chickpea mix and add additional salt if desired. I have found that when using standard canned chickpeas (not the unsalted canned chickpea version), I did not need to add any salt to the recipe as the drained and rinsed canned chickpeas already contained some salt. 


For an oil-free recipe, use a small amount of vegetable broth to sauté the diced onions, instead of the vegetable oil.


Add this filling to your burrito or taco, and garnish with some freshly chopped basil or cilantro (optional) before consuming, have for breakfast or enjoy as a main course meal paired with bread, grain or a gluten-free alternative!

Nutrition Facts
Crazy Versatile Chickpeas
Amount Per Serving
Calories 254 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 14mg1%
Potassium 472mg13%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 8g9%
Protein 11g22%
Vitamin A 80IU2%
Vitamin C 8.4mg10%
Calcium 79mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.