Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
These vegan Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing are out of this world! Light, crispy, and fresh! The flavors are amazing! Simple ingredients in a brilliant combination.
Course Main Course
Cuisine Tacos
Keyword chickpea, kale, tacos, tahini, vegan
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6tacos
Calories 350kcal
Ingredients
Crispy Chickpeas
15ozcan of chickpeasor you can buy dry chickpeas and cook your own
1teaspoonsalt
2tablespoonsolive oil
1teaspoonseasoningsI like to use hot paprika, black pepper, garlic powder, or chili powder, all or a combination of some
Kale Slaw
5cupsof finely slicedor shredded veggies (I used about 3 cups of kale, 1 cup of Napa cabbage, 1/2 cup cucumbers, 1/2 cup radishes)
1/4cuptahiniwell stirred
1small garlic clove
2tablespoonslime juice
1tablespoonolive oil
2tablespoonswater
1/4teaspoonsalt
Pinchof cayenne pepper
To assemble
6tortillas
Instructions
Crispy Chickpeas
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.
Kale Slaw
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.
To serve
Heat tortillas in a non-stick pan.
Lay some slaw over tortillas. Pour the delicious chickpeas over. Enjoy!
Notes
About the tortillas: I have a couple of homemade flour tortillas recipes you can check out. Sourdough Tortillas, Spinach Tortillas, and Flour tortillas. For this particular recipe I used my sourdough tortillas, which have been my go to lately.