CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
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.
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Ben Dende
[email protected]These tacos were amazing! The chickpeas were roasted to perfection and the yogurt sauce was so creamy and tangy. I'll definitely be making these again and again.
dian morris
[email protected]I followed the recipe exactly and the tacos turned out great! The chickpeas were crispy and flavorful and the yogurt sauce was delicious. I would definitely recommend this recipe.
Nompumelelo Oliphant
[email protected]These tacos were really easy to make and they tasted great! I used canned chickpeas, which made them a really quick and easy meal. I'll definitely be making these again.
Mrraees Ch
[email protected]I'm not a big fan of chickpeas, but I thought these tacos were pretty good. The chickpeas were well-seasoned and the avocado added a nice creamy texture. I'd definitely make them again.
sereana qio
[email protected]These tacos were delicious! The roasted chickpeas were perfectly crispy and the yogurt sauce was creamy and tangy. I would definitely recommend this recipe.
Waleed Satti
[email protected]I thought these tacos were just okay. The chickpeas were a bit too crunchy for my taste and the flavor was a bit bland. I think I'll try a different recipe next time.
jaylany
[email protected]These tacos were a great way to use up some leftover chickpeas. They were quick and easy to make and they tasted delicious. I'll definitely be making them again.
Bulumko Nini
[email protected]I wasn't too impressed with these tacos. The chickpeas were a bit dry and the yogurt sauce was too tangy for my taste. I think I'll stick to my regular taco recipe.
Dark Waber
[email protected]These tacos were amazing! The chickpeas were roasted to perfection and the yogurt sauce was so creamy and tangy. I'll definitely be making these again and again.
Simphiwe Manganyela
[email protected]I followed the recipe exactly and the tacos turned out great! The chickpeas were crispy and flavorful and the yogurt sauce was delicious. I would definitely recommend this recipe.
Kelvin Macharia
[email protected]These tacos were really easy to make and they tasted great! I used canned chickpeas, which made them a really quick and easy meal. I'll definitely be making these again.
Saim shofol
[email protected]I'm not a big fan of chickpeas, but I thought these tacos were pretty good. The chickpeas were well-seasoned and the avocado added a nice creamy texture. I'd definitely make them again.
Md Shaalam
[email protected]These tacos were delicious! I made them for a party and everyone loved them. The roasted chickpeas were a great alternative to meat and the yogurt sauce was the perfect finishing touch.
kim fofo
[email protected]I thought these tacos were just okay. The chickpeas were a bit too crunchy for my taste and the flavor was a bit bland. I think I'll try a different recipe next time.
Salamatu Kargbo
[email protected]These tacos are so easy to make and they're always a crowd-pleaser. I love that I can use canned chickpeas, which makes them a really quick and convenient meal.
Sonop hin Mehedi
[email protected]I wasn't sure what to expect with these tacos, but I was pleasantly surprised. The chickpeas were delicious and the avocado added a nice creamy texture. I'll definitely be making these again!
Ahmed Ossam
[email protected]These tacos were a hit with my family! The chickpeas were perfectly roasted and had a great crunchy texture. The flavors were all really well-balanced and the yogurt sauce really brought it all together.