Spiced Roasted Chickpea Tacos
This dish features crispy, smoky roasted chickpeas in warm tortillas with fresh cabbage, creamy sauce, and toppings for an easy, flavorful vegetarian meal.
Equipment
- 1 oven (for roasting chickpeas)
- 1 baking sheet
- 1 mixing bowl
- 1 pan or microwave (for warming tortillas)
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 8 small tortillas corn or flour
- 2 cups shredded cabbage or slaw mix
- ½ cup shredded cheddar cheese optional
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Pinch of salt
- Fresh cilantro for topping
- Lime wedges for serving
- Sliced avocado optional
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas dry thoroughly to ensure crispiness.
- Toss chickpeas with olive oil, paprika, cumin, chili powder, garlic powder, salt, and black pepper.
- Spread the spiced chickpeas evenly on a baking sheet.
- Roast in the oven for 25–30 minutes, shaking the pan halfway through, until chickpeas are crispy.
- Prepare the creamy sauce by mixing Greek yogurt, lime juice, honey, garlic powder, and salt until smooth.
- Warm the tortillas in a dry pan or microwave until soft.
- Assemble the tacos by filling tortillas with roasted chickpeas, shredded cabbage, cheddar cheese if using, and desired toppings such as cilantro and avocado.
- Drizzle tacos with the creamy sauce and serve with lime wedges immediately.
Notes
- Dry chickpeas well before roasting for extra crunch.
- Use smoked paprika for deeper smoky flavor.
- Substitute chipotle sauce in the creamy sauce for a spicy kick.
- Store leftovers in an airtight container for up to 3 days.