Smashed Chickpea Tacos Recipe
These Smashed Chickpea Tacos are a quick and flavorful vegetarian meal perfect for a weeknight dinner. Crispy roasted chickpeas seasoned with smoked paprika, garlic powder, and cumin are smashed and served in warm tortillas topped with melted Mexican cheese. The tacos are baked twice to achieve a deliciously crispy exterior and melty cheese inside, making them a satisfying and easy-to-make recipe that serves six.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Chickpea Mixture
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil, plus more for brushing
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt
Toppings and Assembly
- 1 cup shredded Mexican blend cheese
- 6 small street taco tortillas or 4 standard taco tortillas
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the chickpeas and baking the tacos.
- Smash Chickpeas: Spread the drained and dried chickpeas on a parchment-lined baking sheet. Use the bottom of a glass or measuring cup to gently press and partially smash the chickpeas so that they split but remain slightly chunky.
- Season Chickpeas: Drizzle the smashed chickpeas with one tablespoon of olive oil, then sprinkle smoked paprika, garlic powder, cumin, and salt evenly over them. Toss gently to coat all chickpeas with the seasoning and oil.
- Roast Chickpeas: Roast the chickpeas in the preheated oven for 15 minutes, stirring halfway through to ensure even cooking until they are golden and crisp.
- Assemble Tacos: Remove the chickpeas from the oven and evenly divide them across the tortillas. Top each with shredded Mexican blend cheese. Fold the tortillas in half and place them back on the baking sheet. Brush the outside of the tacos lightly with olive oil.
- Bake Tacos: Bake the assembled tacos for another 6-8 minutes until the cheese is fully melted and the outside of the tortillas is crispy and golden. Serve immediately.
Notes
- You can substitute the Mexican blend cheese with a vegan cheese alternative to make this recipe dairy-free.
- For extra heat, add a pinch of chili powder or cayenne pepper to the chickpea seasoning.
- These tacos are best served fresh out of the oven to enjoy the crispy texture.
- To make the dish gluten-free, use corn tortillas that are labeled gluten-free.
Find it online: https://dishcooks.com/smashed-chickpea-tacos-recipe/
