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Sweden

Chickpea tacos with avocado and paprika salad

Tacos on chickpeas and corn instead of ground beef - that's a really good idea, that. And an avocado mash flavored with cumin and garlic goes perfectly with it. Eat and enjoy.

Total time
45 min
Servings
4
Method
10 steg
Prep time15 min
Cook time30 min
Total time45 min
Servings4
CuisineInternational
OriginSwedenSee more recipes from Sweden

Ingredients

Pull out and measure what you need before you start cooking.

  • 2 avocados
  • 1 clove of garlic
  • 1/2 tsp cumin
  • salt
  • pepper
  • 1 red pepper
  • 1 yellow bell pepper
  • 1/2 cucumber
  • 1 packet crisp salad or romaine lettuce
  • 1 lime
  • 2 packs of cooked chickpeas (each 380 g)
  • 1 pack of corn kernels (each 150 g)
  • 1 yellow onion
  • 1 tbsp oil
  • 1 pack taco spice mix (28 g each)
  • 2 tbsp tomato puree
  • 1/2 dl water
  • 8 tortillas (medium)
  • 1 bag of tortilla chips (each 200 g)
  • 1 dl grated cheese (preferably folk or plant-based cheese)

Good to know before you start

Small details that often make the cooking go more smoothly.

  • Read through every step before you start and measure everything first.
  • This recipe is written for 4 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

  • gluten
  • mjölk

Cooking support

Start here

Opening steps, quick timers, and a focused cooking mode without extra detours.

Open full cooking mode once you are at the stove.

  1. 1

    Split, pit and pit the avocados.

  2. 2

    Mash the avocado flesh and squeeze in the garlic, season with cumin and season with salt and pepper.

  3. 3

    Split and core the peppers.

  4. 4

    Cut them and the cucumber into sticks.

Quick timers

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Method

Follow the steps from top to bottom while you cook.

  1. 1

    Split, pit and pit the avocados.

  2. 2

    Mash the avocado flesh and squeeze in the garlic, season with cumin and season with salt and pepper.

  3. 3

    Split and core the peppers.

  4. 4

    Cut them and the cucumber into sticks.

  5. 5

    Cut the lettuce into pieces and the lime into wedges.

  6. 6

    Rinse the chickpeas in cold water and let them and the corn drain in a sieve.

  7. 7

    Peel and chop the onion.

  8. 8

    Fry onion, chickpeas and corn in the oil in a frying pan, season with the taco seasoning and stir in the tomato puree and water.

  9. 9

    Let the mixture simmer for a minute.

  10. 10

    Serve the chickpea fryer in the bread with all the accessories.

Serving profile

At a glance

20 ingredients and 10 steps from prep to serving.

Pacebalanced kitchen flow
Kitchen loadmore steps and more attention
Serving stylemeant to land on the table for a group
Best fora slower dinner or weekend session
Mealdinner
Categorymain course

Tags

Source

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1. SourceIngredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket.
2. Imageno
3. Last updatedMar 26, 2026

Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link

Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.

Image type: standard image.

Image source: View original

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