Description
These crispy air-fried chickpea tacos combine crunchy, seasoned chickpeas with creamy avocado and fresh tomatoes, all wrapped in warm tortillas. A quick, easy, and wholesome plant-based meal perfect for a flavorful taco night.
Ingredients
Chickpeas
- 1 can chickpeas, drained
- 1 tsp olive oil
- ½ tsp paprika
Taco Fillings
- 4 small tortillas (corn or flour)
- ½ avocado, sliced
- ¼ cup diced tomatoes
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. In a mixing bowl, toss the chickpeas with olive oil and paprika until evenly coated.
- Air Fry Chickpeas: Preheat the air fryer to 390°F (200°C). Place the seasoned chickpeas in the air fryer basket in a single layer. Air fry for 12 minutes, shaking the basket halfway through to ensure even crisping.
- Assemble Tacos: Warm the tortillas if desired. Divide the crispy chickpeas evenly among the tortillas. Top with sliced avocado and diced tomatoes for a fresh, creamy balance.
Notes
- For extra flavor, add a drizzle of lime crema or chipotle mayo.
- Use corn tortillas to keep the recipe gluten-free.
- Serve with a side of fresh lime wedges for an added zesty kick.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Air Frying
- Cuisine: Mexican-Inspired
