These vegan tacos combine crispy spiced chickpeas and a vibrant pico de gallo for a fresh, colorful, and very tasty result. Perfect for a casual dinner or to surprise friends during an aperitif, the tacos play on the contrast between the sweetness of the tomato and the smoky note of the spices, with avocado adding creaminess.
Easy to prepare, they can be assembled in a few steps: marinate the chickpeas, prepare them for cooking to achieve the desired crispiness, cut a classic pico de gallo, and warm the tortillas. Serve with extra lime and a sprinkle of coriander for a bright and balanced result, ideal for those looking for a vegan and flavorful option without sacrificing simplicity and speed.
Ingredients
- 400 g pre-cooked chickpeas (canned) (drained and rinsed)
- 8 pcs small corn tortillas (warmed before serving)
- 150 g red cabbage (thinly sliced for crunch)
- 1 pcs avocado (ripe, sliced)
- 2 pcs tomatoes (diced for the pico de gallo)
- 1 pcs small red onion (finely chopped for the pico de gallo)
- 15 g fresh coriander (chopped, to add to the pico and for garnish)
- 2 pcs lime (juice and zest for the pico and to serve)
- 2 tablespoons extra virgin olive oil (to season the chickpeas and pico)
- 1 teaspoon ground cumin (to cut the sweetness of the chickpeas)
- 1 teaspoon smoked paprika (adds aroma and color)
- 1 teaspoon salt (or to taste)
- "q.s." black pepper (freshly ground)
- 1 spoon sesame seeds (optional, for garnish)
Preparation
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1
Prepare the pico de gallo by mixing tomatoes, red onion, cilantro, lime juice and zest, a tablespoon of oil, a pinch of salt and pepper; let it rest in the refrigerator for at least 10 minutes.
Durata indicativa: 10 min
Tip: If you have time, prepare the pico a few hours ahead: the flavors blend better.
-
2
Dry the chickpeas well with paper towels and transfer them to a bowl; season with 1 tablespoon of oil, cumin, paprika, salt, and pepper, stirring to distribute the spices.
Durata indicativa: 5 min
Tip: Drying the chickpeas helps make them crispier in the oven.
-
3
Spread the chickpeas on a lined baking sheet and bake in a preheated oven at 200°C for 12–15 minutes, turning them halfway through cooking until golden and crispy.
Durata indicativa: 15 min
Tip: For extra crunch, lightly crush some chickpeas before cooking.
-
4
Warm the tortillas in a non-stick pan for 30–60 seconds per side or directly over a low flame until soft and slightly charred.
Durata indicativa: 3 min
Tip: Cover the warmed tortillas with a clean cloth to keep them soft until serving.
-
5
Assemble the tacos by placing red cabbage, crispy chickpeas, pico de gallo, and avocado slices on the tortillas; add sesame seeds and a squeeze of lime before serving.
Durata indicativa: 7 min
Tip: Serve immediately to maintain the crispiness of the chickpeas; accompany with hot sauce as desired.
Notes and Tips
If you have time, prepare the pico a few hours ahead: the flavors blend better.
Drying the chickpeas helps make them crispier in the oven.
For extra crunch, lightly crush some chickpeas before cooking.
Cover the warmed tortillas with a clean cloth to keep them soft until serving.
Serve immediately to maintain the crispiness of the chickpeas; accompany with hot sauce as desired.
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