Name: Chickpea Tacos with Butternut Squash
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tablespoon taco seasoning; 1 tablespoon fresh lime juice; 1 tablespoon olive oil; 1 tablespoon water; 15 ounce can of chickpeas (drained and rinsed); 2 cups butternut squash cubes* (thawed if using frozen); 8 corn tortillas; 1 cup red cabbage (finely chopped); 1 jalapeño (sliced, seeds removed); 1 large avocado (seed removed and diced); Chopped cilantro; 1 cup plain Greek yogurt or sour cream; 1/8 cup fresh lime juice; 1/4 cup chopped cilantro; Salt and pepper (to taste)

Recipe

This post may contain affiliate links. Read our disclosure policy here.

These roasted chickpea and butternut squash tacos are the perfect meatless meal! They're full of deep, smoky flavors and great with your favorite toppings.

Even if you don’t eat “meatless”, these chickpea tacos are perfect for those of us who are busy, need a budget-friendly meal, or are just looking for a simple recipe that will fill hungry bellies.

closeup of a Roasted Chickpea and Butternut Squash Taco

Butternut Squash & Chickpea Tacos

These chickpea tacos with butternut squash are one of the favorite meatless tacos in my Taco Tuesday Cookbook: flavorful, packed with nutrition and, this mom’s favorite part, they’re easy to make!

I nearly always keep a few cans of chickpeas and other beans in my pantry as meal-starters and salad toppers. Roasted chickpeas are an amazing snack on their own, but like most things, they’re even better tucked inside a taco!

Ingredients

With chickpeas as the stellar ingredient, I complete these tacos with butternut squash cubes (which can be swapped for steamed potatoes or sweet potatoes), cabbage, and a delicious cilantro lime sauce you can whip up in no time. Amazing!

overhead view of a Roasted Chickpea and Butternut Squash Taco on a plate

How They’re Made

You know what’s a winner? How easy this recipe is to make. Roast the seasoned chickpeas and butternut squash on a lined baking sheet for 30-35 minutes at 400F. While they cook, make the cilantro sauce by combining all the ingredients in a bowl. Assemble and enjoy the most epic tacos!

Could it be any easier? Watch this quick video to check it out:

Serving Chickpea & Butternut Squash Tacos

Turn these incredible meatless tacos into a complete taco night feast by serving them with this delicious cilantro lime rice or this corn and black bean salsa. Need something to drink? This delicious Low-Calorie Margarita and this Texas Ranch Water are it!

Other Healthy Meatless Tacos

I know you won’t miss meat at all after trying these roasted chickpea tacos and other epic recipes, like my roasted curried cauliflower tacos, these poblano pepper and mushroom tacos, and these mouthwatering roasted veggie tacos with black beans. Yummy!

Roasted Chickpea and Butternut Squash Taco on a plate

Fall in love with this recipe and the 51 others found in The Taco Tuesday Cookbook!

Chickpea Tacos with Butternut Squash

closeup of a Roasted Chickpea and Butternut Squash Tacos

Servings: 4

Prep Time: 5

Cook Time: 35

Total Time: 40

These roasted chickpea and butternut squash tacos are the perfect meatless meal! They're full of deep, smoky flavors and great with your favorite toppings.

5 from 23 votes

Print Pin

Watch how it’s made:

Ingredients

1 tablespoon taco seasoning
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
15 ounce can of chickpeas, drained and rinsed
2 cups butternut squash cubes*, thawed if using frozen
8 corn tortillas
1 cup red cabbage, finely chopped

Toppings:

1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro

For the Sauce:

1 cup plain Greek yogurt or sour cream
⅛ cup fresh lime juice
¼ cup chopped cilantro
Salt and pepper, to taste

Instructions

Prep the tacos:

Preheat oven to 400F and line a baking sheet with parchment paper.
In a large bowl, combine taco seasoning, lime juice, olive oil, and water. Add in chickpeas and squash cubes, toss to combine seasoning well.
Transfer seasoned chickpeas and squash to a lined baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and squash is tender. Remove from oven and set aside.

Make the sauce:

In a small bowl, combine Greek yogurt, lime juice, and cilantro. Stir well. Season with salt and pepper, to taste.

Assemble:

Assemble tacos by placing a bed of cabbage, top with roasted chickpeas and squash, and drizzle cilantro lime sauce on top. Serve with additional lime wedges.

Notes

If you don’t have butternut squash handy, cube and steam some potatoes or sweet potatoes; they’ll substitute just fine in this dish.
Nutrition information is calculated without the sauce.