Air Fryer Crispy Chickpea Tacos

$- 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - 1 cup pico de gallo (or your favorite salsa) - Fresh cilantro for garnish - Lime wedges for serving The star of this recipe is the chickpeas. They give a great crunch and protein. I use canned chickpeas for ease, but you can also use dried ones if you prefer. Just soak and cook them first. For flavor, I mix in spices like smoked paprika, garlic powder, and cumin. These spices bring warmth and depth. I adjust salt and pepper based on taste. Next, we have the taco components. Corn tortillas hold everything together. You can warm them up easily on a skillet. Toppings like shredded red cabbage and sliced avocado add freshness. Pico de gallo or salsa gives a nice kick. Fresh cilantro adds a burst of flavor. Lastly, lime wedges brighten up the dish. Each ingredient plays a role in making these tacos tasty and fun to eat. Prepping the air fryer Start by setting your air fryer to 400°F (200°C). This high heat helps the chickpeas get crispy. Preheating takes just a few minutes and makes a big difference. Coating the chickpeas In a mixing bowl, add one can of drained and rinsed chickpeas. Pour in one tablespoon of olive oil, followed by one teaspoon each of smoked paprika, garlic powder, and cumin. Add half a teaspoon of chili powder, plus salt and pepper to taste. Toss everything well until all the chickpeas are coated in the spices. This step is vital for flavor! Air frying process Place the spiced chickpeas in the air fryer basket in a single layer. Make sure they have space to cook evenly. Air fry for 15 minutes, shaking the basket halfway through. The chickpeas should turn golden and crispy. If they need more time, check them in 2-minute intervals. Tips for achieving pliable tortillas To make your corn tortillas soft and easy to fold, warming them is key. Avoid cold tortillas, as they can crack. The best method for warming Use a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. You want them warm and flexible, not crispy. Layering the ingredients Once your chickpeas are done and your tortillas are warm, it’s time to build your tacos. Place a generous spoonful of crispy chickpeas in the center of each tortilla. This is where the flavor begins! Presentation tips Top the chickpeas with shredded red cabbage, sliced avocado, and pico de gallo. These colors and textures make your tacos look great. Finish with fresh cilantro and a squeeze of lime juice for extra zest. Serve with lime wedges on the side for added flavor. To make your chickpeas crispy, the air fryer is your best friend. Start by preheating it to 400°F (200°C). This step helps the chickpeas cook evenly. When you place them in the basket, keep them in a single layer. Shaking the basket halfway through cooking is key. It helps the heat reach all sides of the chickpeas. If you skip this, they may cook unevenly. You want them golden brown and crunchy for the best taco experience. You can adjust the spice level to fit your taste. If you like heat, add more chili powder. For a milder flavor, reduce the amount. The smoked paprika and cumin work well together, adding depth to the dish. Feel free to mix in other spices too. Experiment with cayenne for heat or oregano for earthiness. There’s no wrong way to season; find your perfect blend. These tacos pair well with sides like rice or a fresh salad. You can also serve them with a cold drink, like a light beer or sparkling water. For garnishes, cilantro adds a fresh touch. A squeeze of lime juice brightens the flavors. Try adding some sliced radishes for a crunchy, peppery bite. Enjoy your tasty creation! {{image_2}} You can swap chickpeas for other beans. Black beans or pinto beans work well. They add a different taste and texture. If you want a vegan option, just stick with beans and vegetables. For a vegetarian twist, consider adding cheese or sour cream. Tacos are fun to customize. Try toppings like shredded lettuce, diced tomatoes, or jalapeños. You can also add roasted veggies or sautéed mushrooms for extra flavor. For something different, mix in some quinoa or brown rice for a hearty filling. Store-bought salsas can save time. Look for fresh options with no added sugars. A mango salsa adds a sweet touch. If you want to make your own, try mixing diced tomatoes, onions, cilantro, and lime juice. You can also add a pinch of salt for flavor. This fresh salsa pairs perfectly with your tacos. To keep your chickpeas fresh, store them in an airtight container. Place them in the fridge. They will last for up to five days. For best results, keep them separate from other items. This way, they stay crispy longer. For the tortillas, wrap them in a clean kitchen towel. This helps to keep them from drying out. You can also store them in a zip-top bag. Make sure to squeeze out the air. Store them in the fridge for up to a week. To reheat chickpeas, the air fryer is the best choice. Set it to 400°F (200°C). Place the chickpeas in the basket and heat for 5-7 minutes. Shake the basket halfway through. This keeps them crispy. If you don't have an air fryer, you can use the oven. Spread the chickpeas on a baking sheet. Bake them at 400°F (200°C) for the same time. You can also microwave them, but they won't be as crispy. Just warm them for about 1-2 minutes. Yes, you can use dried chickpeas. First, soak them overnight in water. This softens them. After soaking, cook the chickpeas in boiling water for about 1-2 hours. You want them tender but not mushy. Drain and rinse them before seasoning. Then, follow the same steps as with canned chickpeas. You will love the fresh taste! For crispy chickpeas, set your air fryer to 400°F (200°C). Cook them for 15 minutes. Shake the basket halfway through. This helps them crisp evenly. Keep an eye on them the last few minutes. You want them golden brown and crunchy. To make these tacos gluten-free, use corn tortillas. They are naturally gluten-free. Always check the label to be sure. You can also use lettuce wraps for a fresh twist. They add a nice crunch too! Enjoy your tasty tacos without worry. This blog post outlined how to make tasty chickpea tacos with ease. You learned about the main ingredients, the step-by-step prep, and useful tips for crispiness. I shared variations to keep your meals fresh and fun, and covered how to store leftovers properly. Remember, you can customize the spices and toppings to your taste. These tacos are not just healthy; they are also simple and tasty. Enjoy your cooking and share your own twists on this recipe!$

Indulge in the deliciousness of Air Fryer Crispy Chickpea Tacos that are both healthy and satisfying! Made with perfectly seasoned chickpeas, vibrant toppings, and served in warm tortillas, these tacos are a weeknight winner. They're quick to prepare and packed with flavor—perfect for any taco lover. Click through to explore the full recipe, and elevate your taco night with this wholesome dish that everyone will love!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1 avocado, sliced

1 cup pico de gallo (or your favorite salsa)

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Preheat your air fryer to 400°F (200°C) while you prepare the chickpeas.

In a mixing bowl, combine the drained chickpeas, olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Toss until the chickpeas are evenly coated with the spices.

Place the spiced chickpeas in the air fryer basket in a single layer. Air fry for 15 minutes, shaking the basket halfway through to ensure even cooking. The chickpeas should be crispy and golden.

While the chickpeas are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until pliable.

Once the chickpeas are ready, assemble the tacos. Place a generous spoonful of crispy chickpeas in the center of each tortilla.

Top the chickpeas with shredded red cabbage, sliced avocado, and pico de gallo.

Garnish each taco with fresh cilantro and a squeeze of lime juice for added brightness.

Serve immediately with lime wedges on the side for extra flavor.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings