Ingredients
Scale
- Olive oil
- 2 (15 oz) cans chickpeas, or you can use homemade
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1/2 tsp onion powder
- Salt, to taste
- Corn tortillas
- Optional taco toppings: avocado, salsa, hot sauce, jalapeño, cabbage, lettuce, tomato, cheese, etc…
Instructions
- Start by rinsing and draining your chickpeas. I like to pat them down with a kitchen towel to get rid of most of the moisture. Heat a large skillet over medium heat and add a few tablespoons of olive oil.
- Next, add your chickpeas to the hot oil and let cook until crispy and golden, 5-7 minutes. I like to mix my spices up while the chickpeas are cooking. Add all spices to a small bowl and mix until combined. Pour over the chickpea and mix until all chickpeas are coated.
- You may want to add a little extra olive oil at this point if it seems too dry. Then, cook for just a few minutes until spices are nice and browned, but not burnt.
- Assemble your tacos: Warm your tortilla and then add a few spoonfuls of the chickpea mixture. Top with your favorite taco toppings and enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
