The Sea Salt

Southern California Surfing Food

Crispy Chickpea Tacos

16 Comments

Living in Southern California we eat tacos for dinner 7 times a week.

The rest of our meals are fresh kale juice with wheatgrass.

That is an exaggeration, but we do love our tacos!

And we also love our fresh juice.

I made these for dinner last night and Miles (the ribeye guy), really liked them. Maybe it was because he was eating pizza all weekend up in Santa Barbara for a bachelor party.

What makes these special are the crispy chickpeas that have just the right amount of seasoning (cumin, garlic, coriander, cayenne) and kick. They are transformed from a cold mushy bean that you might find in a salad bar to a flavorful, crunchy taco filling.

I chose to serve these in Trader Joe’s handmade tortillas (the best), with shredded cabbage, cilantro, a fresh lime crema and some Cholula. You could obviously add avocado and onion or whatever else you like to put in your tacos. Enjoy!


Crispy Chickpea Tacos

Ingredients:

  • 1 can drained, rinsed and dries chickpeas
  • 1 Tbsp coconut oil
  • 1 Tbsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1/4 tsp red chili flakes
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • 1 tsp fresh ground pepper
  • Salt to taste (about 1/2 tsp)
  • tortillas, shredded cabbage, whatever else you like on your tacos…

Directions:

  1. Combine spices in a little bowl and set aside.
  2. In a nonstick skillet over medium-high heat add 1Tbsp coconut oil and heat until a chickpea dropped in sizzles (about 1-2 mins depending on your stove).
  3. Add chickpeas and shake pan to coat chickpeas with oil.
  4. Sprinkle chickpeas with 1/2 of the spice mixture, and then cook without shaking pan for about 3 minutes so that chickpeas start to get golden brown on one side. If it seems like they are starting to burn then reduce the heat.
  5. Shake pan to turn chickpeas (they should be golden brown on one side) and add remaining spice mixture. Cook another 2-3 mins.
  6. Reduce heat to medium and give the chickpeas a final shake in the pan. By now chickpeas should be nice and golden brown and crispy.
  7. Serve chickpeas in your desired taco format while hot, and enjoy!

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Author: The SEA SALT

Cooking and surfing in Southern California

16 thoughts on “Crispy Chickpea Tacos

  1. Mmm I love making roasted chickpeas! They are a great crunchy topping for soups and salads too.

  2. You almost had me there! I was glad for line 3.

  3. I’ve gotta try this. We are taco lovers here in the East too. Unfortunately we don’t get the same love or flavor but we do our best. This is a great option for me and my husband on meatless Monday. I’m gonna repost this on my blog.

  4. Reblogged this on Not Just Tofu and commented:
    Try this on your next Meatless Monday or Taco Tuesday. Give the soy a break! Thank you Sea Salt for the awesome recipe.

  5. i usually like to eat crispy chickpeas by the handful as a snack, but putting them in tacos is a brilliant idea!

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  7. Pingback: Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce | The Sea Salt

  8. Hi Mary!
    I love how your recipes look but to be honest, haven’t tried any of them till last night! I made these chickpeas, and used them as a warm topping for a green salad instead! They were really delicious, but I had some difficulty letting them roast in the pan *without* shaking, because chickpeas kept popping and sometimes exploding bits of chickpea insides all about! Also, I think because kept moving them about, I didn’t get *as* crunchy of an exterior as was intended. Is my heat too high? Is this normal? Should I just have let them keep popping? Do I need a bigger skillet? Please help! I’d love to make these again and have them closer to the real end-product!

    • Hi Terry!
      You know, I’ve never had this issue with my chickpeas, although I have heard a similar story from another follower who tried this recipe. I really don’t know what would cause the chickpeas to “pop” except maybe that the heat was too high, like you thought. Did you used canned or dried chickpeas? I’ll do a little more research and see if I can find something out for you:) I hope your stove isn’t too much of a mess…

    • I’m also wondering if you used coconut oil or something else? I am puzzled!

      • The stove is still in good shape, and I used Canola oil (didn’t have coconut on hand) and canned-rinsed-and-drained chickpeas…maybe it was the oil? I did try turning the heat down, though I think that caused the not-as-crunchiness. I dunno, I’m still determined to try again though! I’ll have to put coconut oil on the shopping list. Thanks Mary! 🙂

      • The only thing I can think of is that I always use coconut oil, and that can withstand some higher temps so maybe that has something to do with it? I did a bit of poking around on the web and I saw that a lot of people have this issue, but I couldn’t find anything about the cause of it. I’ll as my professor today if I get a second:)

  9. Pingback: Crispy Chickpea Salad with Fresh Herbs | The Sea Salt

  10. Pingback: Crispy Chickpea Salad with Fresh Herbs | The Sea Salt

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