Mexican Smashed Chickpea Tacos

Mexican Smashed Chickpea Tacos

with Avocado & Cheddar Cheese

Read more

Change up your taco order with these legume-packed versions that use satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and creamy avocado, this meal has a bit of everything for a Mexican-style feast!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit

red onion

1 tin


2 clove


1 head

cos lettuce

1 unit


1 unit


½ sachet

Mexican Fiesta spice blend

¾ packet

tomato paste

6 unit

mini flour tortillas


1 packet

Greek-style yoghurt


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¾ cup

water (for the pickle)

20 g



¾ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat43.3 g
of which saturates16.7 g
Carbohydrate69.2 g
of which sugars14.4 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium1480 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until just before serving.


Drain and rinse the chickpeas. Finely chop the garlic. Shred the cos lettuce. Thinly slice the cucumber into batons. Scoop out the avocado flesh with a spoon, then cut into 1cm cubes.


SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the garlic, Mexican Fiesta spice blend (see ingredients list) and tomato paste (see ingredients list) and cook until fragrant, 1 minute. Add the chickpeas and water (for the sauce) and bring to a simmer. Simmer until thickened, 3 minutes.


Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.


Drain the pickled onion. Build your tacos by spreading the yoghurt over a tortilla and filling it with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, avocado, cucumber and pickled onion.