Description

Taco night doesn’t have to mean the same old filling every time. These Crispy Chickpea Street Tacos are crunchy, colorful, and packed with bold flavor. Roasted spiced chickpeas bring the bite, a quick tangy slaw adds freshness, and a creamy lime-tahini drizzle pulls it all together. They’re easy, satisfying, and perfect when you want something different but still fun and comforting.

Ingredients

Scale

For the Crispy Chickpeas

1 can (15 oz / 425g) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste

For the Quick Slaw

2 cups shredded cabbage (green, purple, or mix)
1 carrot, grated
2 green onions, sliced
1 tablespoon apple cider vinegar
1 teaspoon maple syrup or honey
Pinch of salt

For the Lime-Tahini Drizzle

1/4 cup tahini
Juice of 1 lime
1 small garlic clove, minced (or pinch garlic powder)
1–2 tablespoons water (as needed)
Salt to taste

To Serve

8–10 small tortillas (corn or flour)
Fresh cilantro (optional)
Lime wedges

Instructions

Heat oven: Preheat oven to 400°F (200°C).
Dry chickpeas well: Spread rinsed chickpeas on a towel and pat very dry — this helps them crisp.
Season: Toss chickpeas with olive oil, paprika, cumin, salt, and pepper.
Roast: Spread on a baking sheet in one layer. Roast 20–25 minutes, shaking once halfway, until golden and crispy.
Make slaw: In a bowl, mix cabbage, carrot, and green onions. Stir vinegar, maple syrup, and salt together, then toss with veggies. Let sit to soften slightly.
Make sauce: Whisk tahini, lime juice, and garlic. It will thicken at first — keep whisking and add water slowly until smooth and drizzle-able. Season with salt.
Warm tortillas: Heat in a dry skillet about 30 seconds per side.
Assemble: Fill each tortilla with slaw, crispy chickpeas, and a generous drizzle of sauce. Add cilantro and a squeeze of lime if you like.

Notes

Dry chickpeas thoroughly or they’ll roast soft instead of crispy.
Don’t crowd the pan — space = crunch.
Taste the sauce and adjust lime/salt before serving.
Let the slaw sit at least 10 minutes so it gets lightly pickled and more flavorful.
Serve chickpeas right away for maximum crispiness.