These Chana Masala Tacos are crisp, crunchy, and incredibly delicious, thanks to the chickpea curry filling and fresh cucumber salsa. It's a flavor-packed India-meets-Mexico fusion recipe prepared in the Instant Pot or stove.
This healthy vegan and gluten-free recipe is on your table in 45 minutes!
These chana masala tacos are a vibrant and boldly spiced vegetarian Mexican-inspired Indian meal wrapped in a crisp and charred corn tortilla.
Colorful, crunchy, cooling, and crisp, this fusion take on Taco Tuesday will have you making chana masala tacos any night of the week. I love this quick and healthy weeknight meal because:
- Chickpeas are packed with plant-based protein and fiber.
- Zesty, crunchy cucumber salsa provide a cooling contrast and adds more vegetables to your plate.
- This fusion recipe breaks the monotony of routine meals and refreshes the palate.
- It's a creative and satisfying vegan and gluten-free meal!
Jump to:
- What is Chana Masala?
- Ingredients - Notes & Substitutions
- How to Make Chana Masala Tacos
- Serving Suggestions - Set Up an Indian-Inspired Toppings Bar!
- Make-Ahead & Storage Instructions
- Recipe Tips & Notes
- Frequently Asked Questions
- More Chickpea Dishes From My Kitchen
- More Taco Dishes From My Kitchen
- 📖 Recipe
What is Chana Masala?
Chana masala is a flavorful vegan Indian curry in which chickpeas are cooked in spicy onion-tomato masala gravy.
Ingredients - Notes & Substitutions
The list of ingredients may look long, but I can assure you that most of them are already tucked inside your spice cabinet. The bulk of this dish is chickpeas, along with a few aromatics and Indian spices.
The cucumber salsa and corn tortillas make it a complete meal!
For Chana Masala
Cooked Chickpeas: Dried or Canned. To use dried chickpeas, soak them overnight in a large bowl covered with 2 inches of water, and pressure cook for 15 minutes at high pressure using this recipe. If using canned, rinse and drain before using.
Aromatics: Bay leaf, onions, ginger, garlic, and serrano chili (or jalapeno) make up the base of aromatics. Remove the seeds and ribs from the green chili before chopping for a mild spice level.
Indian Spices: Popular spices that are easily available in Indian grocery stores or online, including cumin seeds, coriander, garam masala, cumin powder, Kashmiri red chili powder, amchur, and chaat masala. Here are some easy substitutions:
Substitutions: Use paprika in place of the Kashmiri chili powder to keep it mild. If you can't find amchur (dry mango powder) and/or chaat masala, substitute each with 1 teaspoon lime juice, but add it at the end of cooking.
Cucumber Salsa: English cucumbers or Persian cucumbers work best to make salsa. They have lower water content and crisper texture as compared to regular cucumbers. If using other varieties, peel the skin and remove the seeds.
Corn Tortillas: Yellow or white, store-bought corn tortillas work great for tacos.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chana Masala Tacos
These Indian tacos make an easy meal with the help of your Instant Pot or electric pressure cooker (or stovetop, if you prefer).
Most of the prep is chopping and slicing, then the rest is virtually hands-free, allowing you enough time to prep the finishing touches.
1. Chana Masala in Instant Pot
- Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds, and bay leaf (Pic 1).
- When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften (Pic 2).
- Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes (Pic 3).
- Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute (Pic 4).
Add cooked chickpeas and water (Pic 5).
Turn off Saute and scrape the bottom of the pot to remove any brown bits (Pic 6). Close the lid and pressure cook for 5 minutes at high pressure on sealing mode (Pic 7).
Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker.
Open the lid after the pin drops. Stir and check for taste. If the curry looks thin, simmer for a few minutes on saute mode. Finish with cilantro (Pic 8).
2. Cucumber Salsa
Finely chop cucumber, onion, and cilantro by hand, or by using a vegetable chopper. Combine with seasoning in a mixing bowl and toss well. Check for seasoning and adjust to taste.
3. Assemble Chana Masala Tacos
Toast or warm tortillas to your liking. I like to char them directly over the flame of my gas stove. Alternatively, warm them for 15-20 seconds in the microwave, or for a few minutes in a 350-degree F oven.
Add a few tablespoons of chana masala to each tortilla (Pic 1).
Add a few teaspoons of cucumber salsa on top (Pic 2). Squeeze a few drops of fresh lime juice (Pic 3). Enjoy your chana masala tacos (Pic 4)!
Alternative Method: Stovetop Chana Masala
- Set a large pot over medium-high heat. When hot, add oil, cumin seeds and bay leaf.
- When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
- Add minced ginger, garlic, and finely chopped serrano and saute another 2 minutes.
- Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.
- Add cooked chickpeas and water, scrape the bottom of the pot to remove any brown bits and bring to a simmer.
- Reduce heat to medium, cover the pot and cook for 10-12 minutes.
- Uncover, stir and check for taste. If the curry looks thin, simmer for a few minutes to reduce the sauce. Finish with cilantro.
Serving Suggestions - Set Up an Indian-Inspired Toppings Bar!
I really like to highlight the Mexican spin on the Indian curry filling, so I serve these topped with Indian-spiced cucumber salsa and freshly charred corn tortillas. This keeps the meal entirely vegan and gluten-free!
If you're feeling up for it, you can set up an entire Indian-inspired toppings bar. Simply set out small bowls of green chutney, raita, tamarind chutney, and peach chutney. All work wonderfully with the spiced chickpeas.
Make-Ahead & Storage Instructions
Sometimes I like to make a batch of the chickpeas curry at the beginning of the week to get ahead. The chana masala filling can be stored in an airtight container in the fridge for up to 3 days.
On the day I am going to serve, all I have to do is reheat the chana masala filling over warm in the Instant Pot, or over medium heat on the stove, prep my cucumber salsa, and char the tortillas.
For longer storage, freeze the chana masala filling for up to 1 month. Thaw overnight in the fridge and reheat as instructed.
Note: I do not recommend making the cucumber salsa ahead of time. Cucumbers are basically water and have a tendency to break down after 1 day after seasoning.
How Much Dry Chickpeas Equal a Can?
A standard can (14-15 ounces) of chickpeas contains 1½ cups of cooked chickpeas once drained.
Dried chickpeas essentially triple their volume once cooked, so you will need ½ cup dry chickpeas to equal one can.
So, in this recipe which calls for 3 cups of cooked chickpeas, you will need 1 cup dried or 2 (14-15oz) cans.
How to Make this Dish with Dried Chickpeas in One Step?
If you don't want to cook the chickpeas separately, add them as per recipe instructions and adjust the cook times as follows:
- Dried and Soaked Overnight: Pressure cook for 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
- Dried and Unsoaked: Pressure cook for 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
Recipe Tips & Notes
- Use dried chickpeas or canned. This is more about personal preference and timing. If you use dried chickpeas, you will need to soak and cook 1 cup of dry chickpeas to get the same amount as 2 cans. If using canned, rinse and drain the chickpeas before cooking.
- One step in cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
- Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
- Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
- Use the Instant Pot or Stovetop method. My preferred method is the Instant Pot since I can set it and forget it while I prepare the cucumber salsa and char the tortillas.
- Create a customized toppings bar! I keep the Mexican inspiration alive on weeknights when I have more time and create an Indian-inspired toppings bar with Raita and chutney.
- Make the chickpea taco filling ahead of time. It will keep for up to 3 days in an airtight container in the fridge. It also freezes well for up to 1 month.
Frequently Asked Questions
Chana masala literally translates to 'spiced chickpeas.' It is also known as chole, chole masala, or channay.
Tikka masala is a spiced dish featuring small chunks of meat or vegetables simmered in a creamy tomato marinade. Chana masala is a simpler dish made with chickpeas cooked in an onion-tomato gravy.
This chana masala taco filling will keep for up to 3 days stored in an airtight container in the fridge. It can also be frozen for up to 1 month.
Yes, chana masala is typically vegan by default since its primary ingredient is chickpeas (chana) with no addition of milk or cream.
More Chickpea Dishes From My Kitchen
- Chole Bhature: A popular dish from the Punjabi cuisine in Northern India where a chickpea curry is served with puffed, deep-fried bread.
- Punjabi Chana Masala/Chole: One of the most popular vegetarian north-Indian food dishes that's creamy, spicy, and slightly tangy with a punch of umami flavors.
- Restaurant-Style Chana Masala: A simple Instant Pot recipe for a restaurant-style intense flavored classic Indian chickpeas curry.
- Instant Pot Chana Masala Biryani: A combination of two delicious Indian delicacies for a chickpea rice that is out of this world.
- Roasted Chickpeas: Oven-roasted chickpeas are transformed into crispy, crunchy, tiny-little flavor bombs that are ideal for snack-time or salad toppers.
- Moroccan Chickpea Stew: An easy dump-and-start recipe featuring creamy chickpeas cooked with fire-roasted tomatoes and earthy spices.
- Kale-Mango Salad with Chickpeas: Lightly sautéed kale slaw mixed with chickpeas, juicy mango and finished with crunchy slivered almonds.
More Taco Dishes From My Kitchen
- Chicken Tinga Tacos: Generously packed shredded chicken tacos that have been simmered gently in the Instant Pot with a smoky, spicy tomato-onion sauce.
- Blackened Fish Tacos: Mahi Mahi fillets seasoned with a cajun spice blend, crisped to perfection in an air fryer and served in corn tortillas with zesty mango salsa!
- Salsa Chicken Tacos: A 3-ingredient shredded chicken taco recipe seasoned with salsa and taco seasoning for the easiest Instant Pot dinner ever.
- Pulled Chicken Fajita Tacos: Juicy and fall-apart tender chicken seasoned with Mexican chili powder, paprika and cumin folded in fire-grilled corn tortillas.
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📖 Recipe
Chana Masala Tacos with Cucumber Salsa
Equipment
Ingredients
Chana Masala
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cup chopped onions red or white onion (about 1 medium)
- 1 tablespoon minced ginger 1-inch, grated or minced
- 1 tablespoon minced garlic 3-4 cloves, grated or minced
- 1 tablespoon finely chopped serrano chili seeds removed, for mild
- 1 cup crushed tomatoes 2 Roma tomatoes, pureed or finely chopped
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- 1 teaspoon kashmiri red chili powder or paprika, for mild
- 1 teaspoon amchur (dry mango powder) or substitute 1 teaspoon lime juice
- 1 teaspoon chaat masala or substitute 1 teaspoon lime juice
- 3 cups cooked chickpeas 2 (14 ounce) cans or 1 cup dried & soaked (see notes 1 & 2)
- 2 cups water
- 2 tablespoons chopped cilantro for finishing
Cucumber Salsa
- 2 cups chopped cucumber ½ English or 2-3 Persian cucumbers, chopped
- ¼ cup chopped onion red or white
- ¼ cup chopped cilantro
- 1 tablespoon lime juice (about ½ lime)
- ¼-½ teaspoon chaat masala Add to taste
- ¼ teaspoon himalayan salt adjust to taste (add half if using table salt)
Tacos
- 12 corn tortillas warmed or fire-grilled (use your preferred kind and brand)
- lime wedges for serving
Instructions
Chana Masala in Instant Pot
- Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
- Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.
- Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.
- Add cooked chickpeas and water.
- Turn off Saute and scrape the bottom of the pot to remove any brown bits.
- Close the lid and pressure cook for 5 minutes at high pressure on sealing mode.
- Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Stir and check for taste. If the curry looks thin, simmer for a few minutes on saute mode. Finish with cilantro.
Cucumber Salsa
- Finely chop cucumber, onion and cilantro. Combine with seasoning in a mixing bowl and toss well. Check for seasoning and adjust to taste.
Assemble Chana Masala Tacos
- Toast or warm tortillas to your liking. Add a few tablespoons of chana masala on each tortilla.
- Add a few teaspoons of cucumber salsa on top.
- Squeeze a few drops of fresh lime juice.
- Enjoy your chana masala tacos!
Alternative Method: Chana Masala on the Stovetop
- Set a large pot over medium-high heat. When hot, add oil, cumin seeds and bay leaf.
- When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
- Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.
- Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.
- Add cooked chickpeas and water, scrape the bottom of the pot to remove any brown bits and bring to a simmer.
- Reduce heat to medium, cover the pot and cook for 10-12 minutes.
- Uncover, stir and check for taste. If the curry looks thin, simmer for a few minutes to reduce the sauce. Finish with cilantro.
Video
Notes
- Use dried chickpeas or canned. This is more about personal preference and timing. If you use dried chickpeas, you will need to soak and cook 1 cup dry chickpeas to get the same amount as 2 cans. If using canned, rinse and drain the chickpeas before cooking.
- One step cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
- Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
- Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
- Use the Instant Pot or Stovetop method. My preferred method is the Instant Pot since I can set-it-and-forget-it while I prepare the cucumber salsa and char the tortillas.
- Create a customized toppings bar! I keep the Mexican inspiration alive on weeknights when I have more time and create an Indian-inspired toppings bar scattered with raitas and chutneys.
- Make the chickpea taco filling ahead of time. It will keep for up to 3 days in an airtight container in the fridge. It also freezes beautifully for up to 1 month.
Anjali Mathur says
Can you use two tablespoons of ginger garlic paste, or would that alter the texture? TIA! Looks delicious cant wait to try it!
Aneesha says
Hi Anjali, sure you can use ginger garlic paste for the chana masala. Enjoy!
tracy says
chickpea tacos.fantastic!perfect mix of flavors.wouldn t be near as good with flour tortillas.i don,t like cukes but even i thought it was pretty good,my daughter loved it.practically ate with a spoon.great recipe,thanks.
Aneesha says
Hi Tracy, that's awesome! I love it when the whole family, esp. kids, enjoy the recipes. Thanks so much for sharing that and rating the recipe.
Anu says
These were fantastic - thanks so much for sharing this recipe!!
Aneesha says
Hi Anu, thank you! I'm glad you enjoyed it too! If you get a chance, please rate the recipe by clicking on the stars. Thanks again!