Roasted chickpea tacos are an easy and affordable way to provide your family with the protein they need. Crispy chickpeas also make a great little snack!
This post was sponsored by Graves Beans, however all views and opinions are my own. I will never endorse anything I don’t use or love!
This post was first published on June 20, 2019 and was last updated March 10, 2020.
As a family we do eat meat, however, we cook plant-based food with beans and legumes on a weekly basis. We recently discovered crispy roasted chickpeas and now we can’t get enough! I change the spice blend depending on what’s in the pantry. Roasted chickpeas are great for eating by the handful as a snack, and we love them in these easy chickpea tacos.
Here’s What You Need To Make Crispy Chickpea Tacos:
- One 14-ounce can of Graves chickpeas
- 1/4 cup plus 1 tablespoon coconut oil, divided
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon each of ground cumin, smoked paprika, and turmeric
- 1/2 teaspoon, plus 1/8 teaspoon salt
- 6 corn tortillas
- 1/4 cup plain Greek yogurt
- 3 teaspoons white vinegar
- Zest and juice of one lime
- 1 1/2 teaspoons sugar
- Pinch of black pepper
- 1 cup shredded purple cabbage
- ¼ cup diced red onion
- 2 avocados
- Fresh cilantro and lime wedges for garnish
What Are Chickpeas?
Chickpeas, also called garbanzo beans, are a high-protein legume. Dried chickpeas are generally soaked overnight, or even longer, before boiling. On the other hand, canned chickpeas can be a faster, and more convenient, option.
Are Canned Chickpeas Cooked?
The beauty of canned chickpeas is that they are cooked and ready to go. For many chickpea recipes, all you have to do is open the can, and give the chickpeas a good rinse under cool running water. From there you can make hummus, chickpea salad, or add them to homemade curries. We love this easy minestrone-style chickpea soup with rice, and we also enjoy crispy chickpeas as a snack.
Can You Roast Canned Chickpeas?
The short answer is yes. Because canned chickpeas are submerged in liquid, the best way to get them nice and crispy is to dry them as much as possible before roasting in the oven.
How Do You Make Crispy Chickpeas?
To make crispy chickpeas, open a can of chickpeas and give them a good rinse under the tap. Remove any loose outer shells, then spread them out on a tea towel. Cover with a second tea towel, and rub gently with the top towel to help dry while your oven preheats. Toss the rinsed and dried chickpeas with a little oil and spices, and after that, bake them for 20-25 minutes at 425ºF and ta da! A crispy, healthy plant-based snack.
Can You Roast Chickpeas Ahead Of Time?
You can definitely roast chickpeas ahead of time, however, they probably won’t retain the same level of crispness as being fresh out of the oven. That being said, roasted chickpeas will keep in an airtight container for up to a week in the fridge, and they will still be delicious!
Make Ahead Instructions For Roasted Chickpea Tacos:
- Rinse, dry, and roast the canned chickpeas up to one week before. Remove chickpeas from the oven, cool on baking sheet, and place in a container with an airtight lid. Optional – You can crisp up your roasted chickpeas in the oven the day you want to make your tacos. Roasted chickpeas will keep in a container in the fridge for up to one week.
- Make the lime yogurt dressing a couple of days before you need it. The lime juice will keep the dressing from spoiling for up to one week. I like to make mine in a Mason jar. Give it a good shake before using.
- Slice the purple cabbage and red onion one to two days ahead of time. Keep both in airtight containers in the fridge.
Let’s Make These Roasted Chickpea Tacos Even Easier!
- Use only one or two spices, or your favourite spice blend, instead of the five spices listed in the recipe. Garam masala with a little chili powder is a great choice.
- Purchase store-bought corn or flour taco shells.
- Swap in your favourite vinaigrette, or mash an avocado with Ranch dressing or sour cream, and season with salt and pepper, for an easy, creamy topping.
How To Make These Chickpea Tacos Vegan
To make vegan chickpea tacos, simply eliminate the Greek yogurt from the lime dressing. It’s that easy!
More Vegetarian Recipes You Might Like!
Whole Grain Spaghetti With Greens, Toasted Pistachios, And Lemon is a light vegan pasta brimming with nutrition and texture.
Charred Corn Couscous Salad With Feta And Basil is a wonderful summer side dish.
Truffled Mushroom Pizza because who doesn’t love pizza!
Roasted Chickpea Tacos With Lime Yogurt Dressing
These roasted chickpea tacos with lime yogurt dressing are so good! They’re also a quick, easy, and affordable way to provide your family with the protein they need.
Ingredients
- One 14-ounce can of Graves chickpeas
- 1/4 cup, plus 1 tablespoon coconut oil, divided
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon, plus 1/8 teaspoon salt
- 6 corn tortillas
- 1/4 cup plain Greek yogurt
- 3 teaspoons white vinegar
- Zest and juice of one lime
- 1 1/2 teaspoons sugar
- Pinch of black pepper
- 1 cup shredded purple cabbage
- 1/4 cup diced red onion
- 2 avocados, peeled and sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Drain and rinse canned chickpeas. Allow to sit in colander for five minutes to fully drain. Remove any loose chickpea shells.
- Spread chickpeas out on a clean dry tea towel. Place another tea towel on top of chickpeas and gently rub the top towel over the chickpeas to dry. Continue to allow chickpeas to dry while oven is preheating. Remove any more loose chickpea shells and discard.
- When the oven is ready, stir the chickpeas in a large bowl with 1 tablespoon coconut oil, garam masala, ground coriander, cumin, smoked paprika, turmeric, and 1/2 teaspoon of salt. Spread chickpeas on the prepared baking sheet and roast for 20 minutes, or until chickpeas are crisp, giving the pan a good shake after 10 minutes. Remove chickpeas from oven, set aside, and turn off the oven.
- Wrap the corn tortillas, stacked together, in aluminum foil. Place in the still-warm oven to heat while you make the lime yogurt dressing.
- Place 1/4 cup coconut oil, yogurt, white vinegar, lime zest and juice, sugar, pepper, and remaining 1/8 teaspoon of salt in a jar with a tight fitting lid. Screw lid on tightly and shake briskly for 30 seconds.
- Remove corn tortillas from oven. Carefully lay out hot tortillas and top each with shredded cabbage, a drizzle of lime yogurt dressing, avocado, red onion, and roasted chickpeas. Serve tacos with fresh cilantro and lime wedges.
Notes
To make vegan chickpea tacos, simply eliminate the Greek yogurt from the lime dressing.
To Make Roasted Chickpea Tacos Ahead Of Time:
- Rinse, dry, and roast the canned chickpeas up to one week before. Remove chickpeas from the oven, cool on baking sheet, and place in a container with an airtight lid. Optional - You can crisp up your roasted chickpeas in the oven the day you want to make your tacos. Roasted chickpeas will keep in a container in the fridge for up to one week.
- Make the lime yogurt dressing a couple of days before you need it. The lime juice will keep the dressing from spoiling for up to one week. I like to make mine in a Mason jar. Give it a good shake before using.
- Slice the purple cabbage and red onion one to two days ahead of time. Keep both in airtight containers in the fridge.
Make This Recipe Easier:
- Use only one or two spices, or your favourite spice blend, instead of the five spices listed in the recipe. Garam masala with a little chili powder is a great choice.
- Purchase store-bought corn or flour taco shells.
- Swap in your favourite vinaigrette, or mash avocado with Ranch salad dressing or sour cream, and season with salt and pepper, for an easy, creamy topping.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 70mgCarbohydrates: 41gFiber: 12gSugar: 7gProtein: 10g
Nutritional information is a guideline and may not be exact.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @kellyneildotcom and hashtag it #kellyneildotcom so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
Liking the look of this Kelly! Beautiful photography. Going to have the family try this for taco night this week, bet it will be a winner!
Awesome Matt, thank you so much!! My friend Kris (@shipshapeeatworthy on Instagram) made them for her family last night, completely unsolicited, and they loved them. I hope you love them too!! Thank you so much for reading!!
Making these this week! Very curious about your new flexitarian menus! Also looking to cook less meat for the fam!
I have a whole new post next week coming out about a consultation I had with an in-store dietician at Superstore!! I learned SO MUCH. Meal planning is saving my sanity!
Two things: your pictures are amazing and this looks soooo delicious! Yum!
Aw, thanks so much Melanie! I’ve been eating primarily plant-based since Christmas so I’ve been trying to come up with recipes my family will enjoy. These were (luckily) approved by my three year old! Ha!
I love roasted chickpeas! This sounds like a delicious weeknight option that I need to make very soon. So much fresh flavor!
Oh, these look so yummy, I want them for breakfast right now, lol. I think I drooled a little. Your photos are so lovely!
Love the idea of roasted chickpea tacos and that yoghurt and lime dressing sounds divine. I always find simple and delicious meals like this particularly appealing.
Roasted chickpeas are amazing as they are but when you make them part of tacos, it becomes anyone’s dream! Delicious recipe.that I am really keen to make now!
I’ve been eating a LOT of chickpeas recently. Never had them with tacos but I definitely want to try this!