Description
Crispy, golden smashed chickpea tacos packed with flavor and spice, perfect for a quick vegetarian meal.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (plus more for frying)
- 8 small corn tortillas
- Chopped scallions or fresh herbs, for garnish
Instructions
- Warm a large skillet over medium heat with a drizzle of olive oil.
- In a mixing bowl, mash chickpeas with olive oil, garlic powder, cumin, paprika, salt, and pepper until mostly smooth but still textured.
- Ensure the skillet is hot and lightly greased for even crisping.
- Spoon chickpea mixture onto one half of each tortilla and fold over.
- Place folded tacos in the skillet, press slightly with a spatula, and cook each side for 2–3 minutes until golden and crispy.
- Transfer to a plate and top with chopped scallions or herbs.
- Serve hot with optional toppings like salsa or avocado slices.
Notes
- Warm tortillas before folding to prevent cracking.
- Use a fork or masher for perfect chickpea texture.
- Add chili flakes or hot sauce for more heat.