Crunchy Chickpea Tacos


Chickpea tacos are easy, healthy, and delicious! Quick crisped and seasoned chickpeas are topped with a vibrant, crunchy slaw and creamy chipotle sauce for a vegetarian taco everyone loves.

Ingredients of Crunchy Chickpea Tacos

How to Make Crunchy Chickpea Tacos

  1. Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl.
  2. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
  3. While the chickpeas roast, combine the onion, radishes, vinegar, sugar, kosher salt and a few grinds of pepper in another medium bowl.
  4. Whisk together the tahini, lime juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
  5. Using a knife, cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit.
  6. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise.
  7. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
  8. Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute.
  9. Use heatproof tongs to flip the tortilla and repeat on the other side.
  10. Spread some of the mashed avocado on each of the tortillas.
  11. Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts, then drizzle with the tahini sauce.


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