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!
Ingredients
115 oz. can chickpeas, drained and rinsed
2tablespoonsolive oil
1teaspoonground cumin
1teaspoonchili powder
½teaspoonkosher salt
½teaspoonblack pepper
1avocado, topping
6Medium flour or corn tortillas
Radicchio Slaw
½fresh radicchio, sliced thin
½red pepper, chopped
¼red onion, sliced thin
1serrano, seeded and minced
2tablespoonscilantro, minced
½cupqueso fresco
PInchof salt and pepper
Sour Cream Sauce
½cupsour cream
½lime, juice only
Pinchof salt and pepper
Instructions
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.
For the sour cream sauce, stir together lime juice and sour cream and season with salt and pepper.
Drain chickpeas and rinse well. Then toss with olive oil, cumin, chili powder, paprika, salt and pepper.
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.
Remove chickpeas and add a few spoonfuls to a flour tortilla with the radicchio slaw, sour cream sauce, and fresh avocado.