Blackened Chickpea and Slaw Tacos Recipe

These Blackened Chickpea and Slaw Tacos are a delicious and healthy option for taco night. Packed with flavor from the blackened spices and topped with a crunchy slaw, this recipe is sure to satisfy your cravings.

The tacos are simple to prepare and can be customized with your favorite toppings. Perfect for a quick weeknight dinner or a casual gathering with friends.

Easy Blackened Chickpea Tacos Recipe

This taco recipe features spiced chickpeas that are pan-seared to create a crispy exterior, served in warm tortillas with a fresh slaw made from cabbage, carrots, and a tangy dressing. The dish takes about 30 minutes to prepare and serves 4 people.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
8 small corn or flour tortillas
2 cups shredded cabbage
1 cup shredded carrots
1/4 cup mayonnaise or Greek yogurt
1 tablespoon lime juice
Chopped cilantro for garnish (optional)
Sliced avocado for serving (optional)

Instructions

Prepare the Chickpeas: In a bowl, toss the drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper until evenly coated.
Blacken the Chickpeas: Heat a skillet over medium-high heat. Add the seasoned chickpeas and cook for about 5-7 minutes, stirring occasionally, until they are crispy and slightly charred.
Make the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, mayonnaise or Greek yogurt, lime juice, and a pinch of salt. Mix well until the vegetables are coated.
Warm the Tortillas: In a dry skillet, warm the tortillas for about 30 seconds on each side until pliable.
Assemble the Tacos: Place a generous amount of blackened chickpeas on each tortilla, top with the slaw, and add any additional toppings like cilantro or avocado.
Serve: Enjoy the tacos immediately while warm.