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- 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Additional spices: garlic powder, onion powder, salt, and pepper - 8 small corn or flour tortillas - 1 ripe avocado, sliced - 1 cup red cabbage, finely shredded - 1/2 cup fresh cilantro, roughly chopped - Lime wedges and optional hot sauce The main ingredients play a key role in the taste of these tacos. First, chickpeas are our star. They are high in protein and fiber. I suggest using canned chickpeas for ease. Just drain and rinse them well to remove extra sodium. Next, we have olive oil. This adds richness and helps our spices stick. Cumin and smoked paprika give the chickpeas a warm flavor. Garlic and onion powder add depth. Salt and pepper enhance all the flavors. For the tortillas, you can pick corn or flour. Both options work well for holding the filling. Now, let’s talk toppings. The ripe avocado brings creaminess, while red cabbage adds crunch. Fresh cilantro gives a bright taste. Serve with lime wedges for a zesty kick. You can also add hot sauce if you like it spicy. For the complete recipe, check out the Full Recipe. - Preheat the oven to 425°F (220°C). - Pat chickpeas dry using a clean kitchen towel. To start, you want your oven nice and hot. This helps the chickpeas get crispy. After preheating, use a kitchen towel to dry the chickpeas well. Removing moisture is key for crispiness. - Drizzle olive oil and mix with spices. - Toss until chickpeas are evenly coated. Next, drizzle olive oil over the dried chickpeas. Then add ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well. Every chickpea should be coated in that tasty oil and spice mix. This adds a punch of flavor. - Spread chickpeas on a baking sheet. - Bake for 20-25 minutes, shaking halfway. Now, spread the seasoned chickpeas on a baking sheet. Make sure they are in a single layer. Bake them for 20 to 25 minutes. Shake the pan halfway through. This helps them cook evenly and get that nice, golden brown color. - Slice avocado and shred cabbage. - Chop cilantro for topping. While the chickpeas bake, prepare your toppings. Slice the avocado into thin wedges. Shred the cabbage finely for a nice crunch. Lastly, chop fresh cilantro for a burst of flavor. These toppings make the tacos fresh and colorful. - Warm tortillas in a dry skillet for 30 seconds on each side. In a dry skillet, warm the tortillas for about 30 seconds on each side. This makes them soft and easy to fold. A warm tortilla holds everything together perfectly. - Place crispy chickpeas on tortillas. - Add toppings and serve with lime wedges. Once the chickpeas are crispy, it’s time to assemble the tacos. Place a generous spoonful of chickpeas onto each tortilla. Top with avocado, cabbage, and cilantro. Serve with lime wedges on the side for that extra zing. For the full recipe, check out the details above. Enjoy your delicious crispy chickpea tacos! To make crispy chickpeas, start by drying them well. After draining and rinsing, use a clean kitchen towel to pat them dry. This step helps remove moisture that can make them soggy. Bake the chickpeas at 425°F (220°C) for 20-25 minutes. Make sure to shake the pan halfway through. This keeps the heat even and helps them get that perfect crunch. These tacos shine with tasty dips or salsas. I love pairing them with a fresh avocado dip or a zesty tomato salsa. This adds flavor and texture that takes the dish up a notch. For drinks, try a cool lime soda or a light beer. They balance the spices and bring a fun touch to your meal. Chickpeas are packed with protein and fiber. They fill you up while being low in fat. This makes them a great choice for anyone looking to eat healthy. Choosing chickpeas over meat has its perks. They are more sustainable and often easier to find. Plus, they can absorb flavors well, making every bite delicious. {{image_4}} To make your crispy chickpea tacos pop, try adding spices. You can mix in chili powder or cumin for a warm kick. If you like it spicy, add crushed red pepper flakes. For extra flavor, consider adding beans. Black beans or pinto beans add great texture. They also boost protein and fiber in your meal. Switching up your toppings makes these tacos even more fun. You can use bell peppers, corn, or even diced tomatoes. Each adds color and crunch. For cheese lovers, sprinkle on some feta or shredded cheddar. If you prefer a dairy-free option, try vegan cheese. It melts well and tastes great. You can transform these tacos into a wrap. Just use a larger tortilla and load it up. If you want a lighter meal, turn it into a salad bowl. Add greens like spinach or arugula and layer your toppings. You can swap ingredients for dietary needs. Use gluten-free tortillas or skip the cheese to fit your diet. To store cooked chickpeas, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want to store them longer, freeze them in a freezer-safe bag. They last up to three months in the freezer. For tortillas, wrap them in plastic wrap or foil. Store them in the fridge for about one week. If you have fresh toppings like avocado and cabbage, keep them in separate containers. Avocados can last about three days, while cabbage stays fresh for up to a week. To reheat crispy chickpeas, place them back in the oven for a few minutes. This will help retain their crunch. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This keeps them soft and ready for a quick meal. To make Crispy Chickpea Tacos, follow these steps: 1. Preheat your oven to 425°F (220°C). 2. Pat the rinsed chickpeas dry with a towel. 3. In a bowl, add olive oil and spices to the chickpeas. 4. Toss until all chickpeas are coated with oil and spices. 5. Spread the chickpeas on a baking sheet and bake for 20-25 minutes. 6. While they bake, prepare toppings like avocado and cabbage. 7. Warm tortillas in a skillet for about 30 seconds on each side. 8. Once the chickpeas are crispy, assemble tacos with chickpeas and toppings. 9. Serve with lime wedges and hot sauce. For the detailed recipe, check the Full Recipe. Yes, you can use canned chickpeas. They save time and are ready to use. Canned chickpeas are often softer, which makes them easy to season and bake. Dried chickpeas require soaking and cooking, which takes longer. Canned chickpeas just need draining and rinsing. This convenience makes your cooking faster and simpler. Chickpea Tacos are a healthy meal. Chickpeas are full of protein and fiber. A serving provides about 15 grams of protein and 10 grams of fiber. They also have vitamins and minerals, like iron and magnesium. Using fresh vegetables adds nutrients and crunch. Overall, this meal is a great choice for anyone looking to eat well. You can use many beans in tacos. Black beans are a great choice. They add a rich flavor and are high in protein. Pinto beans work well too, adding creaminess. Kidney beans are another option; they’re hearty and filling. Each bean adds a unique taste and texture to your tacos. To make Crispy Chickpea Tacos gluten-free, choose corn tortillas. They are naturally gluten-free. You can also look for gluten-free flour tortillas. Always check the labels to ensure they are safe. This way, everyone can enjoy these tasty tacos without worry. Chickpea tacos blend simple ingredients with tasty steps. Start with crispy chickpeas, season them, and add fresh toppings. These tacos are quick and fun to make. You can customize the flavors and toppings easily. Remember to store leftovers properly for later enjoyment. Overall, chickpea tacos are a healthy, plant-based meal choice. Enjoy your cooking adventure with these easy recipes!

Crispy Chickpea Tacos

Discover the ultimate Crispy Chickpea Tacos recipe that’s bursting with flavor and crunch! These easy-to-make tacos feature seasoned chickpeas baked to perfection and topped with creamy avocado, crunchy cabbage, and fresh cilantro. Ready in just 35 minutes, they make for a delicious and healthy meal anyone can enjoy. Click to explore this delightful recipe and bring excitement to your dinner table tonight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced

1 cup red cabbage, finely shredded

1/2 cup fresh cilantro, roughly chopped

1 lime, cut into wedges

Optional: your favorite hot sauce for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the perfect temperature for crisping the chickpeas.

    Prepare the Chickpeas: Use a clean kitchen towel to pat the rinsed chickpeas dry, removing excess moisture. Transfer them to a medium bowl.

      Season the Chickpeas: Drizzle the olive oil over the chickpeas. Next, sprinkle the ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over them. Gently toss the mixture until all chickpeas are well coated in the spices and oil.

        Bake the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake in the preheated oven for 20-25 minutes or until they are crispy and golden brown, shaking the pan halfway through the baking time to promote even cooking.

          Prepare the Toppings: While the chickpeas are baking, slice the avocado into thin wedges, shred the red cabbage finely for added crunch, and chop the fresh cilantro for vibrant flavor.

            Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side or until they are soft and pliable. This makes them easier to fold and enjoy.

              Assemble the Tacos: Once the chickpeas are perfectly crispy, remove them from the oven. Start assembling the tacos by placing a generous spoonful of crunchy chickpeas onto each tortilla.

                Add the Toppings: Top each taco with slices of avocado, a handful of shredded cabbage, and a sprinkle of freshly chopped cilantro for a burst of flavor and color.

                  Serve: Arrange the tacos on a platter and serve them with lime wedges and a bottle of hot sauce on the side for those who enjoy an extra kick.

                    Prep Time: 10 mins | Total Time: 35 mins | Servings: 4