Crispy Chickpea Tacos. And that’s not all. They are accompanied by a delicious Kale Slaw, and a perfect Tahini Dressing.
These Vegan Crispy Chickpea Tacos are the best ever! Yes, they are vegan! And drool worthy. It was hard to stop snacking while I was photographing, not gonna lie.
Crispy chickpeas! One of the best snacks in the world! Totally super delish!
Listen, make sure to take the skin off the chickpeas for crispier results!
Skinning chickpeas can be a very monotonous task. Stick with it. Put some music on, or a podcast, which is my favorite thing to do.
We are podcast people around my house. From Food Blogger Pro to Joe Rogan Experience (excellent podcast! Joe is my favorite!), we always have something on. And cartoons, we have cartoons on. All the time.
Anyway, the method for making Crispy Chickpeas is pretty straight forward.
After you skinned your chicks, coat them in olive oil and salt. Bake for about 30 min.
You can add spices and seasonings if you’d like. This time I kept it simple and added some hot paprika, black pepper, garlic powder, and chili powder. You can feel free to add whatever fancies you.
Just make sure that you add seasonings after you remove the chickpeas from oven, because otherwise your spices might burn, and have a bitter taste.
Tips for making Crispy Chickpeas
To sum up, the most important tips are:
- remove the skin from your chickpeas
- bake at a lower temperature (350F is what I do)
- shake the pan a couple times while baking, so the chickpeas will crisp up evenly
- add spices only after baked
For the Kale Slaw, you can use all sorts of different veggies, for texture, color, and flavor.
The recipe is calling for 5 cups of veggies. I added 4 cups of thinly sliced kale, 1 cup of shredded Napa cabbage, 1/2 cup of thinly sliced cukes, and 1/2 cup of shredded radishes.
It tasted perfect to me.
The Tahini Dressing was pretty damn tasty too, if I do say so myself.
Overall, these were dreamy tacos! I want to make them over and over again!
Now, about the tortillas.
Lately, my go to has been the sourdough version. I have a sourdough starter, and I like to use it regularly because I have to feed it anyway.
Anytime you feed your sourdough starter, you have to discard a portion of it. I usually discard everything but 100 grams of the starter. And then, I’ll feed this remaining starter with 100 grams of water, and 100 grams of flour. Which makes this a 100% hydration starter, since the amount of water in the starter equals the Total Flour Weight.
So, anywho… Give my homemade tortilla recipes a try! Or make another recipe, but trust me, homemade will always be more delicious!
I guess that’s it for today! Have a marvelous one!
Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
- 15 oz can of chickpeas or you can buy dry chickpeas and cook your own
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon seasonings I like to use hot paprika, black pepper, garlic powder, or chili powder, all or a combination of some
- 5 cups of finely sliced or shredded veggies (I used about 3 cups of kale, 1 cup of Napa cabbage, 1/2 cup cucumbers, 1/2 cup radishes)
- 1/4 cup tahini well stirred
- 1 small garlic clove
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 tablespoons water
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 6 tortillas
- Pre-heat the oven to 350F.
- Whether you are cooking your chickpeas from dried beans, or using canned chickpeas, have in mind that it’s an important step to remove the skins of your chickpeas, if you would like really crispy results.
- If you are using canned chickpeas, drain and rinse the beans. Lay them on a clean towel, fold the towel over, and scrub them gently. This step helps the skins come off easier.
- Removing the skins from the chickpeas might take some time, but it will be totally worth it.
- Place skinned chickpeas in a sheet pan. Coat them with the olive oil and salt.
- Don’t add the other spices just yet. The reason for that is because they might burn and become bitter in the oven. Trust me. I’ve been there.
- Bake chickpeas in the oven for about 30-45 minutes. Once they start to brown and their skin is looking golden crispy, remove them from the oven.
- Then, you might add the other seasonings. I like to add paprika, black pepper, garlic powder, and chili powder, about 1 teaspoon altogether.
- Crispy chickpeas will stay crispy for only a day or so. They will start to lose their crispiness, but can still be enjoyed for about 3 more days, stored in an air tight container at room temperature.
- You may use whatever combination of veggies you’d like. I went for mostly kale this time. And complimented with some shredded Napa cabbage, some thinly sliced cucumbers, and shredded radishes.
- About the garlic clove, you want to make a garlic paste with it, because the raw garlic can have a really pungent taste.
- To make the paste, simply use a mortar and pestle, or your knife will do as well.
- If you’re using the knife, slice garlic thinly, sprinkle a pinch of salt over garlic. Start to chop garlic finely with your knife, combining it with the salt.
- Soon, your garlic will start to turn into a paste. Use your knife blade to kind of smash the garlic as you chop it.
- Whisk tahini, garlic paste, lime juice, olive oil, water, salt and cayenne pepper together.
- Pour over shredded veggies.
- Mix until very well combined.
- You want to mix the kale really well with the dressing to soften it up.
- Slaw will keep in the fridge for up to 2 days.
Heat tortillas in a non-stick pan.
Lay some slaw over tortillas. Pour the delicious chickpeas over. Enjoy!