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Celebrate Cinco de Mayo with Walnut-Chickpea Taquitos

  • Writer: Debbie Marsh
    Debbie Marsh
  • 2 hours ago
  • 3 min read

Walnut-Chickpea Taquitos: A festive, feel-good dish that's vegan or flexitarian—and full of bold flavor!


walnut chickpea taquitos

Yesterday, I prepped something special for today's Cinco de Mayo celebration: crispy Walnut-Chickpea Taquitos paired with fresh mashed avocado, grape tomatoes, romaine lettuce leaves, and a creamy cashew-based dipping sauce (with an optional goat cheese twist). My husband and I enjoyed these for a relaxed late lunch/early dinner, and they hit the spot!


Whether you’re going fully plant-based or flex-friendly, this recipe is packed with texture, flavor, and nourishing ingredients that honor the spirit of the holiday.


What Is Cinco de Mayo All About?


Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day—that’s celebrated on September 16. Cinco de Mayo commemorates the Battle of Puebla in 1862, when a small, outnumbered Mexican army defeated the powerful French forces. While it’s a relatively minor holiday in Mexico, it has grown in popularity in the U.S. as a way to celebrate Mexican-American culture, food, and heritage.


Taquitos, meaning “little tacos,” are a beloved street food and home-style snack often made by rolling meat or beans into corn tortillas and frying until crispy. My version gives it a whole-food, plant-powered twist!


Walnut-Chickpea Taquitos (Vegan or Flex-Friendly)


Ingredients:

  • 1 cup raw walnuts (soaked 15–30 min, drained)

  • 1 can chickpeas (15 oz), rinsed and drained well (use canned only—cooked from dry are not low-FODMAP)

  • 4 cloves garlic, minced (okay in moderation for most with IBS)

  • 1½ tbsp ketchup (look for one with no high-fructose corn syrup)

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp dried oregano

  • 1 tsp garlic-infused olive oil (optional to enhance flavor if you’re omitting fresh garlic)

  • ½ tsp chipotle powder (or to taste)

  • ¾ cup low-sodium vegetable broth

  • 1 tbsp coconut aminos

  • Salt & black pepper to taste

  • Corn tortillas (gluten-free and no additives preferred)

  • Olive oil spray or brush


Instructions:

  1. Blend walnuts to a crumbly texture, then pulse with chickpeas until chunky.

  2. Sauté onion and garlic until soft. Stir in ketchup, spices, and coconut aminos.

  3. Simmer with walnut-chickpea mixture and broth for 5–7 minutes. Let cool.

  4. Fill & roll tortillas with 2–3 tbsp filling each. Place seam-side down on a lined tray.

  5. Bake in a toaster oven at 400°F for 30 minutes, flipping halfway through, until crispy.


Cashew Cream Sauce (Goat Cheese Optional)


Ingredients:

  • ½ cup soaked cashews

  • ¼ cup vegetable broth

  • ½ roasted garlic bulb (or 1 raw clove)

  • 3 tbsp nutritional yeast

  • Salt & pepper to taste

  • Optional: 2–3 tbsp shredded goat cheese


Instructions:

Blend everything until silky smooth. Add goat cheese at the end for a creamy, tangy flex-friendly twist.


Served With:

  • Creamy mashed avocado

  • Juicy grape tomatoes

  • Crisp romaine lettuce leaves


These fresh sides balance the richness of the taquitos and add color, hydration, and crunch to the plate.


Health Benefits of Key Ingredients:

  • Walnuts – Heart-healthy fats, brain-supportive omega-3s, and protein

  • Chickpeas – Rich in fiber, iron, and plant-based protein

  • Garlic & Onion – Natural immune boosters with anti-inflammatory properties

  • Cashews – Source of magnesium, healthy fats, and creamy plant-based texture

  • Avocado – Potassium, fiber, and heart-supportive monounsaturated fats

  • Romaine – Hydrating, crisp, and full of vitamins A & K


Estimated Nutrition Facts:

(Per 3 taquitos + 2 tbsp cashew sauce + veggies on the side)

  • Calories: 420–480 kcal

  • Protein: 13–15g

  • Fat: 24–28g

  • Carbs: 40–45g

  • Fiber: 9–11g

  • Sugar: 4–5g(Note: Goat cheese version adds ~30–40 more calories and 2–3g extra protein)


Our Cinco de Mayo Taquito Plate


Prepped and baked taquitos:


Our finished plate:


Serving Tips


  • Make it a build-your-own plate with extra toppings: shredded cabbage, salsa, lime wedges, or pickled onions

  • Serve with a side of rice + beans or a fresh cucumber-jicama salad

  • Drizzle the cashew sauce or use it as a dipping bowl for the full experience


Final Thoughts


This recipe honors the flavors and roots of Cinco de Mayo while keeping things nutrient-dense, simple, and fun. Whether you're plant-based or flexitarian, it's a satisfying way to celebrate health and culture with every crunchy bite.


Disclaimer: This recipe is not intended to diagnose or treat any medical condition. Please consult your healthcare provider or registered dietitian before making dietary changes, especially if you have specific health conditions or severe food sensitivities.


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