Roasted Chickpea Tacos
These homemade, vegan, gluten-free and corn-free roasted chickpea tacos are so easy and delicious! They are perfect for a quick lunch, dinner, snack or appetizer.
Equipment
- 1 High Speed Blender
Ingredients
For the Taco Shells
- 150 g chickpea flour
- 70 g tapioca starch
- 250 ml water
- 1/2 tsp salt
For the Guacamole
- 1-2 avocados
- 2 tsp guacamole spice I used JustSpices
- 1 small red onion finely chopped
- 1/2 lemon juiced
- salt and pepper to taste
For the Roasted Chickpeas
- 400 g canned chickpeas
- 1 tsp cumin
- 1 tsp paprika powder
- salt and pepper to taste
Other Fillings
- tomatoes chopped
- lettuce finely chopped
- fresh coriander finely chopped
- cashew cream cheese see notes
Instructions
For the taco shells
- Put all ingredients into a high speed blender and blend until smooth.
- In a non-stick pan, bake each taco for 2-3 minutes on each side.
- While your tacos are still warm, you can mold them into your desired shape. I placed each taco in between two glasses for a few minutes to keep the shape.
For the Guacamole
- In a small bowl, mash the avocado and add lemon juice, onion and spices.
For the roasted chickpeas
- Preheat oven to 220°C and line a baking tray with parchment paper.
- Drain and rinse the chickpeas. In a small bowl, combine cumin, paprika powder, salt and pepper and toss the chickpeas in this mixture until well coated.
- Transfer the chickpeas to the baking tray and roast in the oven for 20-30 minutes.
Assemble the tacos
- Now onto the fun part: You can fill your tacos with guacamole, roasted chickpeas and any other fillings you enjoy. For this recipe, I added lettuce, tomatoes, fresh coriander and a little bit of leftover cashew cream cheese. See the notes to learn how to make it.
Notes
Cashew Cream Cheese: Check out my recipe to learn how to make the best cashew cream cheese.