Crispy Chickpea Tacos Flavorful and Easy to Make

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon chili powder
• to taste salt and pepper
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• 0.5 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: Hot sauce for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the rinsed chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, chili powder, salt, and pepper. Toss well to coat the chickpeas evenly.
3. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, shaking the pan halfway through to ensure even cooking.
5. While the chickpeas are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Wrap them in a clean kitchen towel to keep warm.
6. Once the chickpeas are crispy, remove them from the oven and let them cool slightly.
7. To assemble the tacos, place a generous spoonful of crispy chickpeas in each warmed tortilla.
8. Top with shredded red cabbage, avocado slices, and chopped cilantro.
9. Serve with lime wedges and drizzle with hot sauce if desired.