|September 26, 2022


This healthy vegan and gluten-free taco masala recipe will be on your table in under 45 minutes!
These spiced chana masala tacos come together in real quick time but taste gourmet! Pan-fried spiced chickpeas (chana masala in India) are paired with a citrusy and spicy cilantro pesto, then topped with salsa and avocado for the perfect tako masala night.

What are chana masala tacos?

Chana Masala Tacos are crunchy, crisp, and incredibly delicious, thanks to the spicy chickpea curry filling and fresh cucumber salsa. It's a full-on, flavor-packed “India-meets-Mexico” fusion recipe. Chana masala tacos are a vibrant and boldly spiced vegetarian Indian food inspired by Mexican spiced crisp and charred corn tortillas. 
You can make variations of this mouthwatering taco masala dish by using paneer tikka for instance. It then becomes the tikka masala tacos. You can also get this delicacy at any taco masala restaurant near you. And if you need it in the comfort of your couch, just type in “taco masala near me” and google will instantly display the list of the best tikka masala taco house in your area.


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How to make delicious Chana Masala Tacos?


Chana masala tacos are a vibrant and boldly spiced vegetarian Indian food inspired by Mexican spiced crisp and charred corn tortillas.

Print Recipe
  • Prep Time - 5 mins
  • Cook Time - 15 mins 
  • Total Time - 20 mins
  • Course - Dinner
  • Cuisine - Mexican-inspired Indian
  • Diet - Vegetarian/Vegan
  • Serving size - 3


For the spiced chickpeas

  • 1 (425g) can of chickpeas/Chhole (drained)
  • 2 teaspoons - Olive oil
  • ¾ teaspoon - Kosher salt
  • ½ teaspoon - Dried oregano (Mexican oregano is better)
  • ½ teaspoon - Smoked paprika
  • ½ teaspoon - Garlic powder
  • A pinch of cayenne pepper
  • Squeeze of lime juice

For the Cilantro Pesto

  • ½ cup (70g) roasted cashews (pistachios or walnuts also can do)
  • 2-½ cups (36-40g) loosely packed cilantro leaves and tender stems
  • 2 garlic cloves (roughly chopped)
  • 1 small jalapeño pepper (roughly chopped)
  • 1 large lime or 1 medium lemon (zested and juiced)
  • ¼ teaspoon kosher salt
  • Freshly cracked black pepper (or as per taste)
  • ⅓ cup (75 mL) olive oil

For the serving

  • 6 corn tortillas
  • Good store-bought salsa
  • 1 large avocado (diced)

Cooking Instructions

  • Spread the raw nuts out on a sheet pan and roast them for 7-10 minutes at 350˚F, tossing them midway through.
  • Transfer the chickpeas over a layer of paper towels and gently pat them dry as much as you can without squishing them. Chickpeas must be well-dried before cooking.
  • Take a large nonstick frying pan and heat it on medium-high heat with about 2 teaspoons of olive oil and spread the oil out to evenly distribute it. Once the pan is hot, add the chickpeas in and spread them out in a single layer.
  • Cook the chickpeas undisturbed for about 2-3 minutes till they start to turn brown. Toss and cook for another 3 minutes, or till the chickpeas turn golden brown and get blistered in spots.
  • Now, add the spices and salt and toss well to coat the chickpeas with the spices. Cook for around 2-4 minutes to allow all flavors to blend. Take them off the heat and hit with a squeeze of lemon/lime juice.
  • Now, make the cilantro pesto. Add the nuts to a food processor and blend them until they are in very tiny pieces.
  • Add the garlic, jalapeño, cilantro, lemon (or lime) zest, ¼ teaspoon salt, 2 tablespoons lemon/lime juice, and pepper to taste and blend everything to a paste. Scrape this paste towards the middle.
  • Turn on the motor and pour in the olive oil until it all blends together into a sauce. Add 1 to 2 tablespoons of water if needed, to bring it all together, or add water for a thinner sauce.
  • Taste first, before adding more lemon juice or salt as needed.
  • To char the corn tortillas: On a stove, turn the burner to medium-low and use tongs to place the tortilla directly over the flame. Keep the tortillas for 10-20 seconds per side until they get charred, in spots. You can also add each tortilla to a cast iron skillet on medium-high heat for around 15-30 seconds on each side. Stack and wrap the charred tortillas in a paper towel to keep them warm.
  • For assembling the chana masala tacos, take some cilantro pesto in a spoon and place it into the center of each tortilla. Now, add a handful of the spiced chickpeas/chana masala.
  • Your spicy, tangy Chana Masala tacos are ready! Garnish them with diced avocado and salsa. 


How healthy is chana masala?
What is the difference between chana masala and chole masala?
How many calories are in chickpea tacos?
Are chickpeas healthier than pasta?
Is chickpea good for weight loss?

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