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Chick Pea Tacos with Pickled Carrots

Crispy Chickpea Tacos

Chickpeas are a delicious low fodmap option for tacos! If you would like more of the recipes for the Low Fodmap Vegetarian Taco post, check out the free downloadable Low Fodmap Cookbook!

Prep Time 15 days
Cook Time 15 days
Servings 6 tacos


  • 1 can Garbanzo beans, rinsed and drained
  • 1 tablespoon Olive oil
  • 1 teaspoon Freshly ground cumin
  • 1 tablespoon Chili powder (without garlic)
  • Salt to taste
  • Pepper to taste
  • 6 Corn tortillas
  • Thinly, sliced purple cabbage
  • Avocado, thinly sliced
  • Pickled carrots
  • Lactose-free yogurt
  • Sliced, black olives


  1. Heat a large iron skillet over medium heat. Add olive oil,
    garbanzo beans, cumin, chili powder, salt, and pepper. Add the water and cover.
    Turn the temperature down to low and allow to simmer. Gather and prepare the topping ingredients. Make the crispy chickpeas. Heat the corn tortillas. Add chickpea mixture into tortillas and add toppings such as red cabbage, pickled carrots, lactose-free yogurt and sliced black olives.