Crispy Chickpea Tacos

Happy Cinco De Mayo

Today we are celebrating with these delicious Cripsy Chickpeas Tacos. I love Tacos because you can eat it so manu different ways. The crunch given by the Chickpeas is unreal and when paired with jalapeño Crema sauce it is match made I heaven. You are going to love how these tacos are going to taste and I promise you will be addicted to these. Now let’s not waste time and jump to the recipe below.

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Prep Time 10

Cook Time 30

Course Dinner, lunch

Cuisine Mexican, vegan

Servings 2 People

Ingredients

Crunchy Garbanzo Beans

1 cup Garbanzo beans soaked and cooked
1 tablespoon taco seasoning
Salt as needed
1/2 tsp cumin powder
1 tsp black pepper powder
1 tsp red chili powder
2 tablespoon olive oil

Jalapeño Crema Sauce

1 jalapeño deseed if you want it less spicy
Salt as needed
4 garlic cloves
1 cup cilantro
1/2 cup mayo
1 tablespoon lime juice

To Assemble:

6 tablespoon of Crispy Garbanzo Beans
6 tablespoon of spinach carrot slaw
6 white corn soft tortillas
1/4 cup pickled onions
3-4 tablespoon of jalapeño sauce
6 slices of avocado
2-3 tsp chopped cilantro
3-4 Lime wedges to serve

Instructions

Soak the Garbanzo beans and cook them on high pressure for 15 minutes
Drain the water and season them with taco seasoning, salt, black pepper powder, cumin powder, red chili powder and olive oil
Coat them with the seasoning and Air fry them at 400 degree Fahrenheit for 30 minutes or till they are crunchy
Prepare Jalapeño Crema sauce in a grinder
Prepare chopped spinach and carrot slaw using 1/4 cup spinach and shredded 1 carrot
Assemble the Tacos using warm corn tortillas
Layer with spinach and carrot slaw, crunchy Chickpeas , pickled onions, sliced avocados
Drizzle with Jalapeño Crema Sauce
Sprinkle chopped cilantro
Enjoy