Jerk Chickpea Tacos with Melon Salsa

Jerk Chickpea Tacos with Melon Salsa
Heather Nicholds, C.H.N.

Spicy-sweet jerk chickpea tacos paired with fresh and juicy melon salsa is a perfect summer meal. Get ready to get messy… in a good way!

Taco rules to live by:
– always better with avocado
– always better with fresh lime juice

This refreshing summer recipe is part of the August meal plan calendar! Download the calendar, and then follow along with one delicious vegan recipe per day. Or go with your own flow, and jump in whenever suits you.

Meals+ club members can get the recipe pack + grocery lists for the month here.

Jerk Chickpea Tacos with Melon Salsa
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Jerk Chickpea Tacos with Melon Salsa

Spicy-sweet jerk chickpeas paired with fresh and juicy melon salsa is a perfect summer meal. Put it all in a taco, and get ready to get messy... in a good way!
Prep Time15 minutes
Cook Time30 minutes
Marinating30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: tropical
Keyword: vegan tacos
Author: Heather Nicholds, C.H.N.


Jerk Chickpeas

  • 1 19oz can chickpeas or 2 cups cooked
  • 2 Tbsp onion minced
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 Tbsp dried thyme
  • 1 1/2 tsp black pepper
  • 1 tsp smoked paprika if you can't find smoked, just omit this
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 Tbsp unrefined sugar
  • 2 Tbsp olive oil
  • 1 lime zested and juiced

Melon Salsa

  • 1/2 cantaloupe chopped, about 2 cups
  • 1 jalapeno pepper seeded and finely minced
  • 1/4 onion finely diced
  • 1/4 cup fresh cilantro or parsley, minced
  • pinch sea salt to taste


  • 8-10 corn tortillas or whole grain wraps
  • 1 avocado chopped
  • 1 cup lettuce shredded


Jerk Chickpeas

  • In a bowl or container, mix together the spices, salt, sugar, and olive oil, along with the zest from the lime. Toss the chickpeas to coat. Leave them to marinate for 30 minutes.
  • Bake in an oven, toaster oven or BBQ preheated to approx 400F for 15 minutes, or until slightly dried and crispy.


  • Toss all of the salsa ingredients together, along with the juice from the lime, and leave to marinate while the chickpeas are marinating.


  • Warm the tortillas by putting in a dry skillet or oven for a couple of minutes, turning midway. Scoop some chickpeas, avocado and salsa into a tortilla, along with a handful of lettuce, and serve along with a lime wedge to squeeze over it.



This scales up really well, and if you're making larger quantities consider adding chopped cauliflower to the chickpeas for added nutrients and texture.
Tried this recipe?Tag me @HeatherNicholds so I can see!


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