Do you want to know about the beauty of chickpeas? They are this great little bean that can be tossed around, dried out, or mashed up, and even after they’ve been beaten up, they’re still going to taste great.
This uncomplicated recipe still contains all of the traditional taco flavors you know and love. The only difference is the star of the show is this awesome bean full of fiber, calcium, vitamin K, magnesium, and a bunch of other healthy stuff. Roasted Chickpea Tacos will keep you full without feeling like you’ll need a nap afterward.
Why Roasted Chickpeas?
The age-old question: should I roast or mash the chickpeas for my tacos?
You can easily do both. I chose roasted because I love anything that’s salty and crunchy. When roasted, chickpeas dry up just like bread. They are basically the plant-version of a crouton. Toss them in oil with some spices and lemon or lime juice, and you’ve got yourself a great topping for tacos, salads or even just a protein-packed snack.
Roasting Chickpeas Like a Pro
First, you’ll want to make sure they’re dry. In the morning, drain and rinse canned chickpeas, and lay them out onto a clean tea towel. Let them sit and air dry for the day. If you’re running low on time, dry them using a paper or tea towel once they’ve been rinsed.
Here comes the tedious part: If you peel the skins off first, you’re going to get a crunchier and all-around, better-tasting chickpea. I know, I know, it’s a lot of work, but I promise it’s worth it.
When you’re ready to peel, lightly squeeze one chickpea at a time to remove the skin. Alternatively, rub multiple at a time using a paper towel. The friction should remove some of the skins, but not all. Don’t worry if you miss a few! Skins or no skins, they’re still going to taste delicious.
Once they’re in the oven, be sure to take them out once or twice to stir. This will ensure they all cook evenly. No one likes burnt beans!
How to add Flavoring
Think about your dish – what are you trying to capture? I went for Mexican flavors (chili, cumin and lime) because I love a traditional tasting taco. Choose the flavors that will complement the rest of your ingredients. Sweet or savory roasted chickpeas are extremely flexible.
When it’s time to season the chickpeas, you have a couple of options. In this recipe, they have roasted dry and were seasoned afterward. Alternatively, add your concoction of oil and spices before they go in the oven. This method is great if you’re cooking without oil, as the flavors will be absorbed as they cook.Print
- 1 can of chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp lime zest
- 1 tsp lime juice
- ¼ tsp salt
- 6 soft taco shells
- ¼ C guacamole
- 1 ½ C iceberg lettuce, finely chopped
- 1C frozen corn, thawed
- ½ C red cabbage, finely chopped
- Top with salsa verde, lime juice, or cilantro (optional)
- Preheat your oven to 450°, and line a baking sheet with parchment paper.
- Lay your rinsed chickpeas onto a clean tea towel. Fold one end of the towel over to gently dab until the chickpeas are dry. This is also a useful method to remove the chickpeas’ outer skins, but your fingers are just as accurate (it depends on your level of patience).
- Spread chickpeas into a single layer on the baking sheet, and place in the oven. Bake for 25-30 minutes, stirring once halfway, until they’re crispy.
- Meanwhile, prepare the sauce for seasoning. In a medium bowl, mix together oil, chili powder, cumin, garlic powder, lime zest and juice, and salt. Set aside.
- When the chickpeas are to your desired crispiness, remove them from the oven, and place them into the sauce. Mix until evenly coated, and set aside until you’re ready to put your taco’s together.
- To prepare your tacos, spread a tablespoon of guacamole onto your soft taco shell. Spread around with a spoon, being careful not to get too close to the edges.
- Add lettuce, roasted chickpeas, corn, and red cabbage.
- Top with fresh lime juice and cilantro, for a kick, add salsa verde.
Keywords: Roasted Chickpea Tacos