Crispy Chickpea Tacos

6 tacos
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Crispy Chickpea Tacos
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These fast and delicious crispy chickpea tacos are one of my favorite vegetarian tacos. They are plenty filling and have great toppings: a quick slaw and a creamy avocado sauce. YUM!


1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 avocado, topping
6 Medium flour or corn tortillas

Radicchio Slaw

1/2 fresh radicchio, sliced thin
1/2 red pepper, chopped
1/4 red onion, sliced thin
1 serrano, seeded and minced
2 tablespoons cilantro, minced
1/2 cup queso fresco
PInch of salt and pepper

Sour Cream Sauce

1/2 cup sour cream
1/2 lime, juice only
Pinch of salt and pepper


  1. For the slaw, rinse and slice radicchio very thinly and toss with red pepper, sliced onion, sliced pepper, cilantro, a pinch of salt and pepper, and crumbled queso fresco.
  2. For the sour cream sauce, stir together lime juice and sour cream and season with salt and pepper.
  3. Drain chickpeas and rinse well. Then toss with olive oil, cumin, chili powder, paprika, salt and pepper.
  4. Add chickpeas to a medium skillet over medium heat and cook, stirring occasionally, until chickpeas turn crispy on the edges and brown a bit. You don’t need to cook them obviously so just look for some nice color and crispiness to them, maybe 5-6 minutes of cooking time.
  5. Remove chickpeas and add a few spoonfuls to a flour tortilla with the radicchio slaw, sour cream sauce, and fresh avocado.

Nutrition Info