These smashed chickpea tacos are smoky, crispy, and packed with flavor. They’re an easy, vegetarian dinner that comes together in just 30 minutes using basic pantry staples.

Smashed Chickpea Tacos
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I’m always looking for quick and satisfying dinner ideas, and these smashed chickpea tacos have quickly become a weeknight favorite. The chickpeas are tossed in smoky spices, smashed and roasted until browned, then tucked into tortillas with cheese and baked again for that perfectly crispy texture. They’re easy to customize with whatever toppings you love, and they’re surprisingly filling for how simple they are to make.

Smashed Chickpea Tacos

Ingredients and Substitutions

  • Chickpeas: A 15-ounce can of chickpeas is just the right amount. Make sure to pat them dry for the crispiest texture.
  • Olive oil: Helps the chickpeas crisp up in the oven. You can use avocado oil or vegetable oil instead.
  • Spices: The combination of smoked paprika, garlic powder, cumin, and salt add plenty of flavor to these chickpeas. Feel free to substitute with 2-3 teaspoons of your favorite taco seasoning, if you prefer.
  • Tortillas: Use small street taco-sized tortillas—corn or flour both work well.
  • Optional toppings: These tacos are great with shredded cabbage, avocado, pickled red onions, pickled jalapeños, cilantro, or a squeeze of lime.

How to Make Smashed Chickpea Tacos

Rinse the chickpeas then pat them dry with a clean kitchen towel. Spread in a single layer.
Use the bottom of a glass or measuring cup to gently press and smash them. They should split but not be completely flattened.
Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, cumin, and salt. Toss gently to coat. Roast for 15 minutes, stirring halfway through, until golden and crisp.
Remove the chickpeas from the oven and divide them across the tortillas.
Top with cheese, fold the tortillas in half, and place them back on the baking sheet.
Brush the outside with a little oil.
Bake again for 6-8 minutes until the cheese is melted and the outside is crispy.

Tips and Tricks

  • Pat the chickpeas dry with a clean towel before roasting—this helps them crisp up better.
  • Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
  • Brush the outside of the tortillas with oil before the second bake to get a golden, crispy finish.
  • Be sure to use a shatterproof glass when smashing the chickpeas.

Taco Topping Ideas

I topped mine with guacamole, red onion, and cilantro — but feel free to get creative! Try these with my cilantro sauce or burrito sauce for extra flavor. Or try sliced jalapeños or hot sauce on top to give it more of a spicy kick.

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Smashed Chickpea Tacos

Smashed Chickpea Tacos

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 small tacos 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These smashed chickpea tacos are smoky, crispy, and packed with flavor. They’re an easy, vegetarian dinner that comes together in just 30 minutes using basic pantry staples.

Ingredients

Units Scale
  • 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
  • 1 tablespoon olive oil, plus more for brushing
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 cup shredded Mexican blend cheese
  • 6 small street taco tortillas or 4 standard taco tortillas

Instructions

  1. Preheat the oven to 425 degrees.
  2. Spread the chickpeas on a parchment-lined baking sheet. Use the bottom of a glass or measuring cup to gently press and smash them. They should split but not be completely flattened.
  3. Drizzle with one tablespoons of olive oil, then sprinkle with smoked paprika, garlic powder, cumin, and salt. Toss gently to coat.
  4. Roast for 15 minutes, stirring halfway through, until golden and crisp.
  5. Remove the chickpeas from the oven and carefully divide them across the tortillas. Top with cheese, fold the tortillas in half, and place them back on the baking sheet. Brush the outside with a little oil.
  6. Bake again for 6-8 minutes until the cheese is melted and the outside is crispy.