How to MakeChickpea Pea Tacos at Home

These delicious Indian-style roti tacos are filled with spiced chickpeas, green peas and crunchy lettuce, topped with a creamy, tangy yogurt sauce with caramelised onion and chilli achaar. A wholesome vegetarian meal that’s flavourful, satisfying and easy to prepare.

Prep time: 15 minutes Cook time: 10 minutes Servings: 2 tacos

Ingredients

For the tacos

• 2 small whole-wheat rotis (approximately 25 g flour per roti)
• 1 handful lettuce, shredded
• Oil spray, as needed

For the chickpea and green pea filling

• ½ cup boiled chickpeas (80–85 g)
• ¼ cup green peas (35–40 g)
• 2 green chillies
• 1 tsp white sesame seeds
• ½ tsp cumin seeds (jeera)
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp black pepper powder
• Juice of ½ lemon (approximately 1 tbsp)
• Salt to taste

For the creamy taco sauce

• 120 g plain skyr or thick Greek yogurt
• 1 medium onion (approximately 80–100 g), finely chopped
• 1 tsp olive oil
• ½ tsp red chilli powder
• ½ tsp garlic powder
• ¼ tsp black pepper powder
• ½ tsp mixed herbs
• 1 tsp chilli achaar, finely mashed
• Salt to taste

Method

1. Prepare the chickpea filling

1. Add the boiled chickpeas, green peas, green chillies, sesame seeds, lemon juice, cumin seeds and all the powdered spices to a blender.
2. Pulse until you get a coarse, thick mash. Avoid blending it into a completely smooth paste.
3. If needed, add 1–2 teaspoons of water to help the mixture blend. Taste and adjust the salt, lemon juice and spices.

2. Fill the rotis

1. Place the two whole-wheat rotis on a clean surface.
2. Divide the chickpea-pea mixture equally between them.
3. Spread the filling over one half of each roti, pressing it gently so it adheres.

3. Toast the tacos

1. Heat a non-stick pan over medium heat and lightly grease it with oil spray.
2. Place each roti with the filling side down and cook for 2–3 minutes until lightly golden.
3. Flip carefully and toast the other side for another 1–2 minutes until crisp and heated through.

4. Make the creamy taco sauce

1. Heat 1 teaspoon of olive oil in a pan.
2. Add the finely chopped onion and sauté over medium-low heat for 5–7 minutes until soft and golden brown. Add a teaspoon of water if needed to prevent sticking.
3. Allow the onion to cool completely.
4. In a bowl, combine the skyr or Greek yogurt, caramelised onion, chilli powder, garlic powder, black pepper, mixed herbs, chilli achaar and salt.
5. Mix until creamy and smooth. Adjust the seasoning to taste.

5. Assemble the tacos

1. Add shredded lettuce over the chickpea filling.
2. Spoon the creamy yogurt sauce generously over the top.
3. Fold each roti into a taco shape and serve immediately.

Nutrition tips

• For more protein: Use high-protein skyr or Greek yogurt and check the label for its protein content.
• For extra crunch: Add finely sliced cabbage or cucumber.
• For less oil: Use a good non-stick pan and water-sauté the onion if preferred.
• For a vegan version: Replace the yogurt with unsweetened, high-protein soy yogurt.