These smokey plant-based tacos make a vegetarian's Taco Tuesday dreams come true. With crisp and fresh ingredients, these will ensure taco night happens more often.
Chickpeas can be cooked in an Actifry/air-fryer for approx. 15-20 minutes. If roasting in the oven, you will want to plan ahead.
Preheat oven to 350 degrees F and very lightly grease a baking sheet with cooking oil.
Place the chickpeas on a clean kitchen towel or a few paper towels and gently pat them dry. The dryer, the better.
In a medium bowl, toss the chickpeas with 1 TBSP olive oil to coat.
Add the chili hot sauce, chili powder, chipotle chili powder, cumin and garlic salt. Mix thoroughly and ensure chickpeas are evenly coated.
Transfer them to the prepared baking sheet in an even layer.
Bake, shaking the pan halfway through baking time, until the chickpeas are crunchy — approx. 50 minutes to 1 hour.
Let them cool for at least one hour. The chickpeas will get crunchier as they cool. (Optional step.)
Lay our your tacos and smear each taco with Greek yogurt or sour cream evenly; hit it with some chipotle hot sauce.
Evenly distribute the chickpeas over the four tacos. You might have some leftover, and that's totally okay. They're fab for snacking.
Top with your preferred garnishes, hit each taco with a squirt of fresh lemon juice, and dig in.