Get the Recipe:
Taco Grain Bowl With Crispy Chipotle Chickpeas
This Taco Grain Bowl With Crispy Chipotle Chickpeas is quick, convenient, and absolutely delicious. It makes for a fab lunch or dinner!
Crispy Chipotle Chickpeas.
Drain the chickpeas and transfer them to a medium-sized bowl. Add the oil, hot sauce, chili powder, chipotle chili powder, cumin, and garlic salt; stir until evenly coated.
Roasting chickpeas in air fryer.
I cook my chickpeas in the Actifry Fryer for about. 15-20 minutes. If you're using a different brand/model, go by that model's instructions. Once the chickpeas are crispy, remove from the fryer and set them aside.
Roasting chickpeas in the oven.
Preheat oven to 350º F.Very lightly grease a baking sheet with cooking oil.
Drain the chickpeas and transfer them to a clean kitchen towel or a few paper towels. Gently pat them dry. The dryer they are, the better.
Transfer them to a medium-sized bowl. Add the oil, hot sauce, chili powder, chipotle chili powder, cumin, and garlic salt; stir until evenly coated.
Transfer them to the prepared baking sheet in an even layer and bake them, shaking the pan halfway through baking time, until the chickpeas are crunchy. This will take about 50 minutes to 1 hour.
Once ready, let them cool for at least one hour. The chickpeas will get crunchier as they cool.
Cooking your grains.
Prepare the grains as per the packages instructions using vegetable broth instead of water. This will add a lot of flavor to your grains. Once the grains are cooked, sprinkle the ground coriander into the grains and mix well. Taste, and season more if desired.
Once the grains are ready, transfer them to a bowl and top with some chickpeas. You might have some leftover for snacking, and that's totally ok :)
Add the other toppings to each bowl; top with some fresh parsley or cilantro, and sour cream, if desired.