Roasted Chickpea Tacos Recipe 435

CRUNCHY ROASTED CHICKPEA TACOS

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.

CRISPY TACO SEASONED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F
• Grab a can of garbanzo beans. Rinse, drain, and pat dry.
• Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt.
• Set timer for 25 minutes, toss em in the oven, and walk away.
• Remove from oven, toss with cayenne, cumin, chili powder and garlic powder and allow to cool.
• Enjoy!

VEGETARIAN CHICKPEA TACOS

Steps:

• Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
• Divide chickpea filling evenly among taco shells.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

ROASTED CHICKPEA TACOS RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 400 degrees F and spray a baking sheet with non stick spray. 2. In a medium sized bowl, whisk together the chili powder, cumin, salt, oregano, garlic powder, onion powder, lime juice, and water. Add the chickpeas and toss to coat. 3. Pour the chickpeas onto the prepared baking sheet and arrange into a single layer. Bake the chickpeas for 25 minutes, stirring once half way through. 4. As the chickpeas finish cooking, arrange cheese onto the tortillas and melt on a comal or in the microwave. 5. Top the tortillas with roasted chickpeas, onion, cilantro, and hot sauce.

CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY

Steps:

• Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
• Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!