Crispy Chickpea Tacos
Servings: 4
For these chickpea tacos, two cans of chickpeas roast with taco seasoning, lime and a touch of maple until crispy, then pile into warm corn tortillas with avocado, pico and lettuce. Pantry-friendly, 30 minutes and 24g protein per serving.
Ingredients
- 12 corn tortillas warmed
- 30 ounce chickpeas two 15-oz cans, drained and rinsed
- ½ yellow onion diced
- 2 tablespoon avocado oil
- 2 teaspoon lime juice
- 1 teaspoon pure maple syrup
- 1-2 tablespoon taco seasoning
- 1 avocado diced
Suggested Toppings
- pico de gallo
- shredded lettuce
- non-dairy sour cream optional
Instructions
- Heat the oven to 400 °F. Line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas, onion, avocado oil, lime juice, maple syrup and taco seasoning until well coated. Spread in an even layer on the baking sheet.
- Roast until golden and slightly crisp, 15 to 20 minutes. During the last 5 minutes, warm the tortillas over a burner, in a skillet or in the microwave.
- Mash the avocado onto the center of each tortilla, which helps keep the chickpeas in place, and spoon the chickpea mixture on top. Add your choice of toppings and serve immediately.
Notes
- Prep Tip: Pat the chickpeas dry after rinsing so they crisp up in the oven.
- Spice Level: For spicier tacos, use homemade taco seasoning and add a pinch of cayenne.
- Serving Ideas: Skip the tortillas and serve the chickpeas over shredded lettuce for a taco bowl.
- Storing: Store leftover chickpeas in an airtight container in the fridge for up to 4 days. Re-crisp them on a baking sheet at 400 °F for 5 to 8 minutes, and warm the tortillas just before serving.
Nutrition
Serving: 3tacos, Calories: 594kcal, Carbohydrates: 96g, Protein: 24g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 197mg, Potassium: 802mg, Fiber: 21g, Sugar: 13g, Vitamin A: 151IU, Vitamin C: 4mg, Calcium: 176mg, Iron: 7mg
