Roasted Chickpea Tacos
Wholesome and protein-rich, these Roasted Chickpea Tacos are crisp, flavorful, and ready in under an hour. Topped with fresh avocado, cabbage, and lime, they make a perfect weeknight dinner, easy meal prep, or satisfying snack for any occasion.
Equipment
- 1 Baking sheet (if not using air fryer)
- Parchment paper (for baking sheet)
- Air fryer (optional, can use oven)
- colander
- Clean tea towel
- Large Mixing Bowl
- Measuring Spoons
- Rubber spatula or wooden spoon
- Aluminum foil
Ingredients
For the Roasted Chickpeas:
- 1 can 14–19 oz chickpeas
- 1 tbsp neutral oil canola, vegetable, or coconut
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp salt
For the Tacos:
- 6 corn tortillas
- ½ cup purple cabbage shredded
- ¼ cup red onion diced
- 1 avocado sliced
- 1 lime cut into wedges
- Fresh cilantro leaves
- Dressing or sauce of your choice
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 400ºF (200ºC). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. If using an air fryer instead, preheat it to 400ºF (205ºC). Proper preheating ensures even cooking and helps the chickpeas achieve a crisp, golden texture.
- Rinse and Drain Chickpeas: Pour the chickpeas into a colander and rinse thoroughly under cold running water to remove excess sodium and canned flavors. Drain completely. Removing loose skins is optional but recommended for extra crispiness. This step ensures your chickpeas roast evenly and develop a satisfying crunch.
- Dry Chickpeas Thoroughly: Spread the chickpeas on one half of a clean tea towel and fold the other half over them. Gently rub to remove surface moisture. This is crucial for achieving crispiness, as excess water can make the chickpeas soggy during roasting. Take your time to ensure they are as dry as possible.
- Season Chickpeas: Transfer the dried chickpeas to a large mixing bowl. Drizzle with 1 tablespoon of neutral oil (canola, vegetable, or coconut). Add 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon turmeric, and ½ teaspoon salt. Mix thoroughly to coat each chickpea evenly. Proper seasoning ensures flavor penetrates every bite.
- Arrange Chickpeas for Roasting: Spread the seasoned chickpeas in a single, even layer on the prepared baking sheet. Avoid overcrowding to allow air circulation for even crisping. For an air fryer, place chickpeas in a single layer in the basket. Proper spacing prevents steaming and promotes a golden, crunchy finish.
- Roast Chickpeas Until Crispy: Place the baking sheet in the oven and roast for 27–30 minutes, stirring halfway to ensure even browning. Chickpeas should turn golden and crisp. In an air fryer, cook for 20–25 minutes, shaking the basket halfway through. Roasting transforms them from soft to crunchy and flavorful.
- Cool Chickpeas Properly: Transfer roasted chickpeas to a wire rack to cool completely. Cooling sets the crispiness and prevents steam from making them soggy. Store in an airtight container at room temperature for up to two days, and reheat before serving if needed to refresh the crunch.
- Warm Tortillas: Wrap 6 corn tortillas in a large piece of aluminum foil. Place in the still-warm oven for 10–15 minutes. Warming tortillas makes them pliable and enhances flavor. Alternatively, warm them on a skillet or over a gas flame if preferred.
- Prepare Taco Toppings: While chickpeas roast and tortillas warm, shred ½ cup purple cabbage, dice ¼ cup red onion, slice 1 avocado, cut 1 lime into wedges, and wash fresh cilantro leaves. Prepping toppings in advance makes taco assembly smooth and allows everyone to customize their meal.
- Assemble Roasted Chickpea Tacos: Lay tortillas flat on a serving plate. Layer roasted chickpeas evenly on each tortilla. Add shredded cabbage, diced onion, avocado slices, a squeeze of lime juice, and fresh cilantro. Finish with your favorite dressing or sauce, such as pesto mayo or spicy aioli. Each ingredient adds texture, flavor, and nutrition.
- Serve and Enjoy: Serve immediately while chickpeas are crisp and tortillas warm. Perfect for weeknight dinners, family meals, or easy meal prep. Encourage diners to add extra toppings and sauces to suit taste. Leftover chickpeas can be stored and reheated for snacks or other meals.
Notes
- This recipe makes six tacos, which is perfect for two adults and a small child. Adjust the quantities to serve more people by doubling or tripling the ingredients.
- For the crispiest chickpeas, make sure they are thoroughly dried before roasting. Removing excess moisture is the key to achieving that satisfying crunch.
- Corn tortillas are recommended for authenticity and texture, but flour tortillas can be used if preferred.
- Feel free to experiment with toppings. Avocado, lime, and cilantro are staples, but shredded carrots, radishes, or pickled jalapeños can add extra flavor and color.
- Roasted chickpeas are best eaten fresh, but if needed, they can be stored and briefly reheated to regain crispiness.
