Table of Contents
  1. Watch how to make these chickpea tacos
  2. Squash & Chickpea Tacos with Chipotle Slaw Recipe

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!

Corn tortilla sitting on marble surface with chickpea tacos mixture on top along with squash and cilantro with more tacos and toppings in background
Top down view of chickpea tacos sitting on marble surface with various toppings scattered all around including limes, salsa, and cheese

More fall recipes

Watch how to make these chickpea tacos

YouTube video
Chickpea tacos sitting in white serving container with lime wedge on each side all on marble surface and topped with chipotle slaw and cilantro

Squash & Chickpea Tacos with Chipotle Slaw

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 Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 tacos


For the squash & chickpea mixture

  • 1 15-oz can chickpeas
  • 1 lb butternut squash (about 2 cups cubed)
  • 2 tbsp vegetable oil
  • 1 tsp 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 sweet pepper
  • ½ cup diced onion
  • ½ cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp chipotle pepper purée
  • ½ tsp salt
  • 1-2 tbsp honey


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 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 sweet pepper, ½ cup diced onion
  • Top with yogurt, lime juice, chipotle, salt, and honey.
    ½ cup Greek yogurt, 2 tbsp fresh lime juice, 1 tsp chipotle pepper purée, ½ tsp 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


Serving: 1tacoCalories: 173kcalCarbohydrates: 28gProtein: 5.9gFat: 5.2gSaturated Fat: 2.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 1.9mgSodium: 499.1mgPotassium: 396.5mgFiber: 5.7gSugar: 5.5gVitamin A: 276.7IUVitamin C: 40.4mgCalcium: 89mgIron: 1.6mg
Course Main Course
Cuisine Southwestern
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Is the chipotle pepper purée something you buy? Just found your site! Made the pumpkin brownies for company today, can’t wait to try them!

  2. Haven’t made it yet, but giving to my Daughter to make for us…
    She will love it & also sharing with a friend who eats no meat…..they will love it too…..
    Good job Wyse Guy….Loving your recipes…..