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
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- 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
- Preheat the oven to 425 degrees.
- 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.
- Drizzle with one tablespoons of 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 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.
- Bake again for 6-8 minutes until the cheese is melted and the outside is crispy.