Description
Make these Crispy Chickpea Tacos with a cool, creamy avocado topping for a satisfying vegetarian meal. You get great texture and fresh flavor in every bite.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and dried
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 small corn tortillas
- 1 ripe avocado
- 2 tablespoons lime juice
- 2 tablespoons water (or more, for desired consistency)
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the dried chickpeas with olive oil, chili powder, cumin, and salt.
- Spread the seasoned chickpeas on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway, until they are crispy.
- While the chickpeas roast, prepare the avocado cream. Combine the avocado, lime juice, water, and a pinch of salt in a food processor or blender. Blend until completely smooth and creamy. Add more water if you need a thinner consistency.
- Warm the corn tortillas according to package directions (oven or skillet work well).
- Assemble your tacos. Fill each warm tortilla with the crispy roasted chickpeas.
- Top generously with the avocado cream. Serve immediately and enjoy your creation!
Notes
- Make sure the chickpeas are very dry before seasoning for the best crispiness.
- You can add a dash of hot sauce to the avocado cream for a little kick.
- Feel free to add shredded cabbage or fresh cilantro for extra crunch and brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Blending
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: Approx. 320
- Sugar: Approx. 3g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 8g
- Protein: Approx. 11g
- Cholesterol: 0mg