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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hamza Muzaata
[email protected]These tacos were a bit too spicy for me, but I still enjoyed them.
Jacob De La Cruz
[email protected]I made these tacos for a party and they were a huge hit! Everyone loved them.
Buneary414
[email protected]These tacos were a great way to use up leftover chickpeas. They were easy to make and very tasty.
Daniel Speedwell
[email protected]I'm not a vegetarian, but these tacos were so good that I didn't even miss the meat.
DJ PARADOX
[email protected]These tacos were amazing! I loved the crispy chickpeas and the creamy sauce.
Jagpdc
[email protected]The chickpeas were a bit too hard.
Sana atiq
[email protected]These tacos were a bit bland for my taste.
Kona Islam
[email protected]I'll definitely be making these again!
Reda Ell19
[email protected]Not bad, but I've had better.
The stolen sweet roll
[email protected]Easy to make and delicious!
Maureen Afolabi
[email protected]These tacos were so good! I loved the combination of flavors and textures. The chickpeas were perfectly crispy and the sauce was creamy and flavorful.
RAYHAN HUSSEN
[email protected]The chickpeas were a bit too crispy for my taste, but the flavor was great. I'll try again with a shorter cooking time next time.
Nb Mx
[email protected]These tacos were easy to make and so delicious! I loved the crunch of the chickpeas and the creamy sauce. I will definitely be making these again.
Queen Adia
[email protected]I'm not a big fan of chickpeas, but these tacos were amazing! The chickpeas were so crispy and flavorful, and the sauce was perfect. I'll definitely be making these again.
Kiara Jacques
[email protected]These tacos were a huge hit! The chickpeas were perfectly crispy and flavorful, and the combination of veggies and sauce was delicious. I will definitely be making these again!