Squash & Chickpea Tacos with Chipotle Slaw

Fall flavors aren’t only found in baked goods. I know, I know; we all love those delicious, cozy fall flavors wrapped up in desserts that make us want to stack pumpkins, jump in a pile of leaves and pick some apples. But fall is also great for cooking too! Winter squash is one of my favorite produce items to use because it’s extremely versatile. And that versatility translates to tacos as well! While these tacos would work quite for Cinco de Mayo, they’re perfect for fall.

As you may notice, many of my recipes are meatless. No, I’m not vegetarian but I don’t eat a lot of meat. These are substantial without meat, but chicken would be a great addition. Either way you eat them, they’re a unique and delicious way to enjoy fall!

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More fall recipes

Cheesecake

Burnt Basque Pumpkin Cheesecake

Bars

Pumpkin Bars

Dinner

Cheesy Butternut Squash Pasta

Muffins

Spiced Carrot Muffins

Watch how to make these chickpea tacos

Squash & Chickpea Tacos with Chipotle Slaw

By Kaleb

5 from 5 votes

Who wants the same, old, boring taco time after time? These squash and chickpea tacos are a delicious and easy way to switch up a monotonous routine! And when topped with this homemade cabbage slaw, you're going to want to make these over and over! They're perfect for a weeknight and for the fall season!

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 10 tacos

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Ingredients

For the squash & chickpea mixture

• ▢ 1 15-oz can chickpeas
• ▢ 1 lb butternut squash (about 2 cups cubed)
• ▢ 2 tbsp vegetable oil
• ▢ 1 tsp kosher salt
• ▢ 1 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp chili powder
• ▢ ½ tsp onion powder
• ▢ 8-10 corn tortillas

For the slaw

• ▢ 4 cups shredded cabbage
• ▢ 1 cup diced bell pepper
• ▢ ½ cup diced onion
• ▢ ½ cup plain Greek yogurt
• ▢ 2 tbsp fresh lime juice
• ▢ 1 tsp chipotle pepper puree
• ▢ ½ tsp kosher salt
• ▢ 1-2 tbsp honey

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Instructions 

For the squash & chickpea mixture

• Preheat oven to 425°F.
• Rinse and drain chickpeas and set aside.
  1 15-oz can chickpeas
• Peel squash, remove the seeds with a spoon and cut into ½-inch cubes.
  1 lb butternut squash (about 2 cups cubed)
• Place prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili powder, and onion powder. Mix together and spread to an even layer.
  2 tbsp vegetable oil, 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp onion powder
• Bake in preheated oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes.
• Remove from oven and let cool slightly. While cooling, make the slaw.

For the slaw

• Shred or thinly slice the cabbage into a large bowl.
  4 cups shredded cabbage
• Add the pepper and onion.
  1 cup diced bell pepper, ½ cup diced onion
• Top with yogurt, lime juice, chipotle, salt, and honey.
  ½ cup plain Greek yogurt, 2 tbsp fresh lime juice, 1 tsp chipotle pepper puree, ½ tsp kosher salt, 1-2 tbsp honey
• Stir together and taste. Adjust for sweetness or spice.

To assemble tacos

• Assemble tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.
  8-10 corn tortillas

Video

Nutrition

Serving: 1 tacoCalories: 173 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!