Crispy Baked Chickpea Tacos with Avocado Salsa
Delicious and healthy tacos featuring crispy baked chickpeas, topped with a refreshing avocado salsa. Perfect for a quick weeknight dinner!
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Ingredients
Yields 4 servings
- (1 can) chickpeas, drained and rinsed
- (1 tsp) olive oil
- (1 tsp) chili powder
- (1/2 tsp) cumin
- (1/2 tsp) garlic powder
- (1/4 tsp) smoked paprika
- (1/4 tsp) salt
- (1/4 tsp) black pepper
- (8) small corn tortillas
- (1) avocado, diced
- (1/2) red onion, finely chopped
- (1) lime, juiced
- (1/2 cups) chopped cilantro
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a mixing bowl, combine the drained and rinsed (1 can) chickpeas with (1 tsp) olive oil, (1 tsp) chili powder, (1/2 tsp) cumin, (1/2 tsp) garlic powder, (1/4 tsp) smoked paprika, (1/4 tsp) salt, and (1/4 tsp) black pepper. Stir until well coated.
- 3
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until crispy, stirring halfway through.
- 4
While the chickpeas are baking, prepare the avocado salsa. In a medium bowl, combine (1) diced avocado, (1/2) finely chopped red onion, (1) lime juiced, (1/2 cup) chopped cilantro, (1/2 tsp) salt, and (1/4 tsp) black pepper. Gently mix to combine and set aside.
- 5
Once the chickpeas are crispy, remove them from the oven. Assemble your tacos by placing a few crispy chickpeas onto each (8) corn tortilla, then generously top with the avocado salsa.
- 6
Serve immediately and enjoy your crispy baked chickpea tacos!
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