Best Chickpea Tacos Recipes

CRUNCHY ROASTED CHICKPEA TACOS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
• While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
• Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
• Using a sharp knife (chef's or paring), 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. 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. 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.
• 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. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
• Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.

VEGETARIAN CHICKPEA TACOS

Steps:

• Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
• Divide chickpea filling evenly among taco shells.

CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY

Steps:

• Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
• Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

AIR FRYER VEGETARIAN CAULIFLOWER AND CHICKPEA TACOS

Steps:

• Preheat an air fryer to 370 degrees F (190 degrees C).
• Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
• Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
• Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
• Spoon cauliflower mixture into corn tortillas and top with sauce.

CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB

Steps:

• Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
• Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
• Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
• Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
• Do Ahead
• Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

ROASTED CAULIFLOWER & CHICKPEA TACOS

Steps:

• 1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18-20 minutes or until golden brown.
• 2. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
• 3. Avocado drizzle: In blender, combine avocado, water, oilve oil, lime juice, lemon juice and salt. process until smooth and creamy. (Can be stored in an airtight container in the frig for up to 3 days)
• 4. Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.

ROASTED BROCCOLI & CHICKPEA TACOS

Steps:

• Directions: 1. Preheat oven to 400 degrees 2. In a large bowl whisk together the chili powder, cumin, garlic, salt, lime juice, and olive oil 3. Add the broccoli and chickpeas, stir until well combined 4. Line a baking pan with parchment paper and spread the broccoli chickpea mixture out in layer 5. Bake 30-40 minutes with occasionally stirring 6. Remove from oven and set aside 7. Place roasted broccoli and chickpeas on top of corn tortillas and top with shredded cabbage, fresh cilantro, diced avocado, and vegan sour cream

CHICKPEA, SPINACH, FETA, AND PEPITA TACOS

Steps:

• Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
• Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
• Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.
• Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

ROASTED CHICKPEA TACOS RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 400 degrees F and spray a baking sheet with non stick spray. 2. In a medium sized bowl, whisk together the chili powder, cumin, salt, oregano, garlic powder, onion powder, lime juice, and water. Add the chickpeas and toss to coat. 3. Pour the chickpeas onto the prepared baking sheet and arrange into a single layer. Bake the chickpeas for 25 minutes, stirring once half way through. 4. As the chickpeas finish cooking, arrange cheese onto the tortillas and melt on a comal or in the microwave. 5. Top the tortillas with roasted chickpeas, onion, cilantro, and hot sauce.

CHICKPEA TACOS RECIPE

Steps:

• Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

CHICKPEA TACOS

Steps:

• Place avocado in a small bowl and mash with a fork. Stir in chickpeas, cilantro, lime juice and garlic, season with S/P. Fill each shell with chickpea mash, greens, salsa and sour cream.