1tablespoonneutral oil such as canola, vegetable, or coconut
1teaspooneach garam masala, ground coriander
½teaspooneach cumin, paprika, turmeric
For The Tacos
1lime cut into wedges
fresh cilantro leaves
dressing or sauce of your choice
Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
Rinse and drain the chickpeas in a colander. Remove any loose outer shells.
Spread the chickpeas out on one half of a tea towel. Cover the chickpeas with the other half of the towel. Rubbing the chickpeas gently but firmly to help dry them. Remove as many loose shells as you can (this is a personal preference and is optional).
Place the chickpeas in a bowl. Add the oil, spices, and salt. Stir well to combine.
Spread the chickpeas in an even layer on the prepared baking sheet. Place the baking sheet in the oven and roast the chickpeas until crisp, about 27 to 30 minutes.
Remove the tray from the oven and place it on a wire rack. Cool the chickpeas completely before storing them in an airtight container on the counter for up to two days.
After the chickpeas are roasted, wrap the corn tortillas together in a large piece of foil and place them in the still-warm oven for 10 to 15 minutes.
Remove the warmed tortillas from the oven. Lay them out flat and top each one with roasted chickpeas, shredded purple cabbage, red onion, sliced avocado, a squeeze of lime juice, fresh cilantro leaves, and dressing(s) of choice.
This recipe makes six tacos which, with two adults and a small child, is the perfect amount for my family. If you are serving more people, double or triple the recipe.Chickpea tacos are best served with freshly roasted crispy chickpeas and warm corn tortillas.Use any dressing or sauce you like as a topping. A drizzle of this pesto mayo or spicy garlic aioli (or both!) would be terrific.Roasted chickpeas only remain crispy at room temperature for a couple of hours. To refresh, re-heat in the oven or air fryer if you have one.
I used Graves chickpeas for this recipe, however, use any canned chickpeas available to you. You can also cook dried chickpeas and roast them if you prefer.If you have an air fryer, make air fryer chickpeas! Simply follow the recipe to the point of roasting, then place the chickpeas in the basket of an air fryer. Cook at 400ºF (205ºC) for 20 to 25 minutes, or until the chickpeas are crisp.Use any light neutral-flavoured oil you like or have on hand.Any spice blend you like can be substituted for the spices in this recipe.I go easy on the salt when I can, however, your palate may want more. Adjust the salt amount after roasting if you want.Use flour tortillas if you like.Swap in any taco toppings you prefer. Avocado, lime, and cilantro are my ride-or-die ingredients but everything else is fair game!