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In recent years, plant-based diets have surged in popularity, gaining traction not just among vegans and vegetarians but also among health-conscious eaters and food enthusiasts alike. This growing trend is largely due to the myriad health benefits associated with plant-based ingredients, with chickpeas standing out as a particularly versatile and nutritious option. Chickpeas, also known as garbanzo beans, are not only rich in protein and fiber but also lend themselves to a wide array of culinary applications, making them a staple in kitchens worldwide.

Crispy Chickpea Tacos with Avocado Sauce

Looking for a tasty and healthy twist on taco night? Try Chickpea Crunch Tacos! Featuring crispy chickpeas nestled in warm tortillas, topped with a creamy avocado sauce and fresh veggies, these tacos are bursting with flavor and texture. They're perfect for a quick weeknight dinner or to impress guests at your next gathering. Packed with protein and fiber, this easy recipe celebrates the versatility and health benefits of chickpeas, making it a delicious addition to any plant-based meal plan. Get ready to elevate your taco experience!
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Ingredients
  

For the Crispy Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

For the Avocado Sauce:

1 ripe avocado

1 lime, juiced

1 clove garlic, minced

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Water, as needed for consistency

For the Tacos:

8 small corn or flour tortillas

1 cup red cabbage, shredded

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry with paper towels to remove excess moisture. In a bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and pepper until well coated.

    Bake the Chickpeas: Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden and crispy.

      Make the Avocado Sauce: While the chickpeas are baking, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, lime juice, minced garlic, chopped cilantro, salt, and pepper. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

        Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side or until pliable.

          Assemble the Tacos: To assemble the tacos, layer shredded red cabbage on each tortilla, followed by a generous scoop of crispy chickpeas. Top with cherry tomatoes and red onion. Drizzle with avocado sauce and sprinkle with fresh cilantro.

            Serve: Serve the tacos with lime wedges on the side for an extra zesty kick. Enjoy these delicious crispy chickpea tacos!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)