Baked Crispy Chickpea Tacos

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Baked Crispy Chickpea Tacos

For these easy crispy baked chickpea tacos, I smash chickpeas with taco seasoning and spoon the filling into corn tortillas with cabbage and a little cheese and bake them on a sheet pan.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Mexican, Middle Eastern

Servings:

Author: Paige Adams

Ingredients

For filling

2 15 ounce cans chickpeas, drained and rinsed, skins removed
1/4 cup finely chopped red onions
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch of oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

For tacos

8 corn tortillas
Olive oil for brushing tacos
1 cup shredded red cabbage
1/2 cup shredded Mexican cheese blend

For avocado tahini sauce

1/2 ripe avocado
1/4 cup tahini
1 lime
3 tablespoons water
1/4 cup cilantro leaves
Pinch of kosher and and black pepper

For serving

Chopped cilantro

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl, stir the chickpeas and red onions with 2 tablespoons olive oil, cumin, chili powder, garlic powder, paprika, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Once they are coated in the spiced oil mixture, smash the chickpeas and onions with a fork.
Warm the tortillas, wrap them in a damp paper towel. Microwave for 30 seconds. This steams the tortillas, so then you can fold them to assemble the tacos.
Brush each tortilla with olive oil on both sides. Spoon the chickpea filling onto one half of each tortilla (about 1/3 cup, not packed). Then sprinkle the filling with cabbage and about 1 tablespoon cheese. Fold over the taco and gently press it down. Repeat for the remaining tortillas.
Bake the tacos 5 minutes. Then flip them over. Bake for another 10 minutes. Flip them again and bake for 5 minutes until they are golden brown and crisp on the outside.
To make the avocado tahini sauce, combine the avocado, tahini, lime juice, water, cilantro leaves and pinches of salt and pepper in the bowl of a food processor or a blender. Puree until smooth. (You may need to add another tablespoon of water to thin it out.)
Arrange the tacos on a serving plate. Top with chopped cilantro and serve with the avocado sauce on the side or drizzled over the tacos.

Notes

If you have leftover tacos, you can save them up to 3 days in the refrigerator in an airtight container. Reheat them at 400 degrees F, 5 minutes per side. They won’t be as crisp as when you first make them.

To freeze the tacos up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen tacos in a 400-degree F oven for 14-16 minutes, flipping over halfway through baking.

For a shortcut, you can skip making the avocado tahini sauce an use one or more of these store-bought options: sour cream/greek yogurt, salsa, pico de gallo, guacamole or hot sauce.

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