Chickpea-Walnut Taco Crumbles
Vegan taco crumbles made healthier with whole food chickpeas and walnuts! So easy to prepare and packed with plant-based protein.
- 15 oz. can chickpeas
- 3/4 cup walnuts (I use raw, unsalted)
- 3 Tbsp. taco seasoning (recipe below)
- 1 Tbsp. water
- Optional: 2-3 Tbsp. nutritional yeast for cheesy version
For the Taco Seasoning:
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika (I like smoked paprika)
- 1/2 tsp. salt
Preheat oven to 375°F (190°C).
Make the taco seasoning: add all seasoning ingredients together in a small bowl or jar and stir to combine. Set aside.
Rinse and drain chickpeas.
In a food processor, add chickpeas, walnuts, taco seasoning, and 1 Tbsp. water. (Plus nutritional yeast if using.)
Pulse a few times until small/medium crumbles are formed. Don't over-process to super-fine crumbles, unless that's what you desire. (See notes below on how to achieve various textures.)
Line a baking sheet with parchment paper. Spread out crumbles.
Bake for 10 minutes.
Stir, then return to oven and bake for 10-12 more minutes. (Or to desired crispiness.)
Recipe yields about 2 1/4 cup crumbles.
Texture notes: if you prefer your crumbles tiny & crispy, pulse them a bit more 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. Play around to find the texture you love!
If using salted walnuts, you'll want to reduce/omit the salt in the taco seasoning.
These are fantastic paired with fresh pico de gallo and/or guacamole to add juiciness & creaminess!
For reheating leftovers, simply add a touch of water, stir, then microwave to heat through. They get a bit dried out after refrigerating, but adding a little water re-hydrates them beautifully!
Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.
Calories: 193 kcal | Carbohydrates: 20 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 1 g | Potassium: 284 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 1869 IU | Vitamin C: 4 mg | Calcium: 77 mg | Iron: 4 mg