• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelly Neil logo

  • Spring Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Kelly Neil » Recipes » Family Meal Ideas

    Roasted Chickpea Tacos

    Published: Jun 22, 2021 · Modified: Jun 23, 2022 by Kelly Neil · 11 Comments

    • Share
    • Tweet
    • Email
    • Print
    Jump to Recipe Print Recipe
    Roasted chickpea tacos are a fun and affordable way to provide your family with protein. Crispy chickpeas are also a great snack!
    Prep Time: 20 mins
    Cook Time: 25 mins
    Total Time: 45 mins
    An assortment of roasted chickpea tacos laying on a marble surface.

    Thank you to Graves Beans for sponsoring this post. All views and opinions are my own.

    Though not strictly vegetarian, I cook plant-based meals often. These roasted chickpea tacos have become one of our favourite weeknight meals! Once the chickpeas are roasted in the oven or air fryer, everything comes together very quickly. My favourite part of making this recipe is how easy it is to just set out dishes of toppings on the table; Everyone can assemble their own tacos the way they like them.

    This recipe leans on Indian spices for the roasted chickpeas, however, feel free to mix up the blend with whatever is in your pantry. A Mexican-inspired taco seasoning blend would also be terrific. Furthermore, don’t be afraid to change the toppings! With tacos, I think the sky is the limit for creativity. Also, I’m a big fan of using up what’s already in my fridge.

    Jump to:
    • Ingredients
    • Step-By-Step Instructions
    • Make Air Fryer Chickpeas
    • Assemble The Roasted Chickpea Tacos
    • Notes & Tips
    • Substitutions
    • 🖨 Recipe
    Rinsed and dried chickpeas, partially tossed with oil and spices, ready to be roasted in the oven for chickpea tacos.

    Ingredients

    For The Roasted Chickpeas

    Ingredients to make crispy roasted chickpeas.

    For The Taco Assembly

    Ingredients to make roasted chickpea tacos.

    Step-By-Step Instructions

    Preheat the oven and line a baking sheet with parchment paper.

    Dump the chickpeas into a colander in the sink. Rinse and drain them well then remove any loose outer shells.

    A colander of chickpeas.
    Hands plucking loose shells from rinsed chickpeas in a colander.
    Hands spreading chickpeas evenly over one half of a spread out tea towel.
    Hands covering chickpeas on a tea towel with the other half of the towel.
    Hands rubbing chickpeas inside a folded tea towel.

    Lay a tea towel out on a work surface. Spread the chickpeas out on half of the towel. Cover the chickpeas with the other half of the towel then rub them gently but firmly to help dry them out. Some of your chickpeas may get squished. It happens.

    Lift back the section of the towel covering the chickpeas. Remove as many loose shells as you can (this is a personal preference and is optional).

    A hand plucking loose shells from chickpeas spread out on a tea towel.

    Place the chickpeas in a bowl. Add the spices, salt, and oil. Stir well to combine.

    A glass bowl of drained chickpeas with spices and salt on top.
    A hand stirring chickpeas and spices in a glass bowl using a wooden spoon.
    A bowl of drained rinsed chickpeas tossed with spices, salt, and oil in a glass bowl.

    Spread the chickpeas out in an even layer on the prepared baking sheet.

    A small pile of spiced uncooked chickpeas on a baking sheet with parchment paper.
    A hand using a wooden spoon to spread uncooked spiced chickpeas evenly on a baking sheet for roasting.

    Place the baking sheet in the oven and roast the chickpeas until crisp. Remove the tray from the oven and place it on a wire rack. Cool the crunchy chickpeas completely before storing in an airtight container on the counter for up to two days.

    Make Air Fryer Chickpeas

    I created this recipe post before I owned an air fryer. To roast chickpeas in the air fryer:

    Follow the recipe to the point of roasting, then place the chickpeas in the basket of an air fryer. Cook at 400ºF (205ºC) for 20 to 25 minutes, or until the chickpeas are crisp.

    Cooked spiced chickpeas on a baking sheet lined with parchment paper.

    Assemble The Roasted Chickpea Tacos

    After the chickpeas are roasted, wrap the corn tortillas together in a large piece of foil and place them in the still-warm oven for 10 to 15 minutes.

    Remove the warmed tortillas from the oven. Lay them out flat and top each one with shredded purple cabbage, red onion, sliced avocado, a squeeze of lime juice, fresh cilantro leaves, and dressing(s) of choice. Eat and enjoy!

    A single roasted chickpea taco laying flat and shot from overhead.

    Notes & Tips

    This recipe makes six tacos which, with two adults and a small child, is the perfect amount for my family. If you are serving more people, double or triple the recipe.

    Chickpea tacos are best served with freshly roasted crispy chickpeas and warm corn tortillas.

    Use any dressing or sauce you like as a topping. A drizzle of this pesto mayo or spicy garlic aioli (or both!) would be terrific.

    Roasted chickpeas only remain crispy at room temperature for a couple of hours. To refresh, re-heat in the oven or air fryer if you have one.

    Substitutions

    I used Graves chickpeas for this recipe, however, use any canned chickpeas available to you. You can also cook dried chickpeas and roast them if you prefer.

    Use any light neutral-flavoured oil you like or have on hand.

    Any spice blend you like can be substituted for the spices in this recipe.

    I go easy on the salt when I can, however, your palate may want more. Adjust the salt amount after roasting if you want.

    Use flour tortillas if you like.

    Swap in any taco toppings you prefer. Avocado, lime, and cilantro are my ride-or-dies but everything else is fair game!

    Three roasted chickpea tacos standing upright in a white round enamel plate shot from overhead.

    More Easy Meal Ideas

    Shredded Chicken Salad With Grapes & Almonds
    Jamaican Steamed Cabbage
    Homemade Mango Habanero Salsa
    Instant Pot Artichokes

    🖨 Recipe

    An assortment of roasted chickpea tacos laying on a marble surface.

    Roasted Chickpea Tacos

    Author: Kelly Neil
    Roasted chickpea tacos are a fun and affordable way to provide your family with protein. Crispy chickpeas are also a great snack!
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Family Meal Ideas
    Cuisine Mexican
    Servings 2 servings
    Calories 317 kcal

    Equipment

    • Baking sheet if not using air fryer
    • Parchment paper if not using air fryer
    • Air fryer if not using oven
    • Colander
    • Clean tea towel
    • Large mixing bowl
    • Measuring spoons
    • Rubber spatula or wooden spoon
    • Aluminum foil

    Ingredients
     

    For The Roasted Chickpeas

    • One 14 to 19-ounce can of chickpeas
    • 1 tablespoon neutral oil , such as canola, vegetable, or coconut
    • 1 teaspoon each garam masala, ground coriander
    • ½ teaspoon each cumin, paprika, turmeric
    • ½ teaspoon salt

    For The Tacos

    • 6 corn tortillas
    • ½ cup purple cabbage, shredded
    • ¼ cup red onion, diced
    • 1 avocado, sliced
    • 1 lime , cut into wedges
    • fresh cilantro leaves
    • dressing or sauce of your choice

    Instructions
     

    • Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
    • Rinse and drain the chickpeas in a colander. Remove any loose outer shells.
    • Spread the chickpeas out on one half of a tea towel. Cover the chickpeas with the other half of the towel. Rubbing the chickpeas gently but firmly to help dry them. Remove as many loose shells as you can (this is a personal preference and is optional).
    • Place the chickpeas in a bowl.  Add the oil, spices, and salt. Stir well to combine.
    • Spread the chickpeas in an even layer on the prepared baking sheet. Place the baking sheet in the oven and roast the chickpeas until crisp, about 27 to 30 minutes.
    • Remove the tray from the oven and place it on a wire rack. Cool the chickpeas completely before storing them in an airtight container on the counter for up to two days.
    • After the chickpeas are roasted, wrap the corn tortillas together in a large piece of foil and place them in the still-warm oven for 10 to 15 minutes.
    • Remove the warmed tortillas from the oven. Lay them out flat and top each one with roasted chickpeas, shredded purple cabbage, red onion, sliced avocado, a squeeze of lime juice, fresh cilantro leaves, and dressing(s) of choice.

    Notes

    This recipe makes six tacos which, with two adults and a small child, is the perfect amount for my family. If you are serving more people, double or triple the recipe.
    Chickpea tacos are best served with freshly roasted crispy chickpeas and warm corn tortillas.
    Use any dressing or sauce you like as a topping. A drizzle of this pesto mayo or spicy garlic aioli (or both!) would be terrific.
    Roasted chickpeas only remain crispy at room temperature for a couple of hours. To refresh, re-heat in the oven or air fryer if you have one.

    Substitutions

    I used Graves chickpeas for this recipe, however, use any canned chickpeas available to you. You can also cook dried chickpeas and roast them if you prefer.
    If you have an air fryer, make air fryer chickpeas! Simply follow the recipe to the point of roasting, then place the chickpeas in the basket of an air fryer. Cook at 400ºF (205ºC) for 20 to 25 minutes, or until the chickpeas are crisp.
    Use any light neutral-flavoured oil you like or have on hand.
    Any spice blend you like can be substituted for the spices in this recipe.
    I go easy on the salt when I can, however, your palate may want more. Adjust the salt amount after roasting if you want.
    Use flour tortillas if you like.
    Swap in any taco toppings you prefer. Avocado, lime, and cilantro are my ride-or-die ingredients but everything else is fair game!

    Nutrition

    Serving: 1gCalories: 317kcalCarbohydrates: 41gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 10gSodium: 70mgFiber: 12gSugar: 7g
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

    More Family Meal Ideas

    • Chicken Florentine Soup
    • Chicken Bacon Ranch Sliders
    • Pesto Gnocchi
    • Shredded Chicken Salad
    • Share
    • Tweet
    • Email
    • Print

    Reader Interactions

    Comments

    1. Matt @ Total Feasts says

      June 22, 2019 at 6:16 pm

      Liking the look of this Kelly! Beautiful photography. Going to have the family try this for taco night this week, bet it will be a winner!

      Reply
      • Kelly says

        June 23, 2019 at 8:04 am

        Awesome Matt, thank you so much!! My friend Kris (@shipshapeeatworthy on Instagram) made them for her family last night, completely unsolicited, and they loved them. I hope you love them too!! Thank you so much for reading!!

        Reply
    2. Nicole says

      June 26, 2019 at 9:54 pm

      Making these this week! Very curious about your new flexitarian menus! Also looking to cook less meat for the fam!

      Reply
      • Kelly says

        June 27, 2019 at 3:17 pm

        I have a whole new post next week coming out about a consultation I had with an in-store dietician at Superstore!! I learned SO MUCH. Meal planning is saving my sanity!

        Reply
    3. Melanie @ Bon Appet'ear says

      June 30, 2019 at 12:11 am

      5 stars
      Two things: your pictures are amazing and this looks soooo delicious! Yum!

      Reply
      • Kelly says

        July 01, 2019 at 9:10 am

        Aw, thanks so much Melanie! I’ve been eating primarily plant-based since Christmas so I’ve been trying to come up with recipes my family will enjoy. These were (luckily) approved by my three year old! Ha!

        Reply
    4. Erin Vasicek says

      August 21, 2019 at 8:56 am

      I love roasted chickpeas! This sounds like a delicious weeknight option that I need to make very soon. So much fresh flavor!

      Reply
    5. Jas @ All that's Jas says

      August 21, 2019 at 9:37 am

      5 stars
      Oh, these look so yummy, I want them for breakfast right now, lol. I think I drooled a little. Your photos are so lovely!

      Reply
    6. Choclette says

      August 21, 2019 at 3:52 pm

      5 stars
      Love the idea of roasted chickpea tacos and that yoghurt and lime dressing sounds divine. I always find simple and delicious meals like this particularly appealing.

      Reply
    7. Danielle says

      August 22, 2019 at 6:32 am

      5 stars
      Roasted chickpeas are amazing as they are but when you make them part of tacos, it becomes anyone’s dream! Delicious recipe.that I am really keen to make now!

      Reply
    8. Leslie says

      August 22, 2019 at 8:20 pm

      I’ve been eating a LOT of chickpeas recently. Never had them with tacos but I definitely want to try this!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! 👋🏻 I'm Kelly, the photographer, and voice behind kellyneil.com. This is where you'll find my favorite baking recipes and easy meals I make for my family.
    More about me →

    Spring Recipes

    • Pistachio Ice Cream
    • Blueberry Cake Donuts
    • Pesto Mayo
    • Mango Pico De Gallo
    • Earl Grey Yogurt Cake
    • Cherry Clafoutis

    Featured In


    Popular Recipes

    • Nova Scotia Seafood Chowder
    • Nova Scotia Blueberry Grunt
    • Homemade Baked Beans With Molasses
    • Whipped Cream Cheese Frosting
    • Chicken Florentine Soup
    • Dutch Oven Beef Stew
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top
    About Me
    Contact
    Accessibility Statement
    Privacy Policy
    As an Amazon Associate, I earn from qualifying purchases.
    Copyright © 2023
    Kelly Neil