Made with crispy chickpeas and a creamy cilantro yogurt sauce, these chickpea tacos are the perfect quick vegetarian dinner. These tacos are a go-to recipe for me when I need a quick and delicious dinner - they come together in about 15 minutes and are so filling!
To serve: tortillas (4 large or 8 mini), diced white onion, cilantro, lime
Instructions
Sauce: Blend all Cilantro Sauce ingredients until smooth.
Cook Chickpeas: Drain and pat dry the 2 15-oz cans chickpeas. Heat 1 Tbsp oil in a large saute pan over medium/high heat. Add chickpeas and cook for about 7 minutes, until they begin to brown.
Flavor Chickpeas: Add 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika to the chickpeas. Stir well and continue cooking for 5 minutes, jostling the pan often, until crispy.
Assemble: Spoon chickpeas onto tortillas and top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.
Notes
*Don't like cilantro? You can also use your favorite taco sauce for this recipe! We love these chickpea tacos with Cholula and sour cream.Are there any substitutes for chickpeas? You can use white beans or cannellini beans if needed. Cannellini beans are much larger though so the texture will be different. To add more oomph, you can also pair the chickpeas with something like rice or lentils!For air fryer chickpeas, toss them with oil then spread in a single layer in your air fryer basket or rack. Cook at 390°F (200°C) for 7 to 9 minutes, or until crispy and lightly browned. Toss with spices while hot, then spoon into tacos.