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Crispy Chipotle Chickpea Tacos

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.


  • 4 taco shells, I used soft in this recipe; if you prefer hard shells, go for it.


  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 TBSP olive oil
  • 1/4 tsp chipotle hot sauce, more or less to your taste
  • 1 tsp chili powder
  • 1/4 tsp chipotle chili powder
  • 1/3 tsp cumin
  • 1/3 tsp garlic salt

Toppings (amounts cary to your taste):

  • 4 TBSP greek yogurt or sour cream, 1 TBSP per taco
  • A few splashes of chipotle hot sauce
  • 2 cups chopped or shredded lettuce
  • 1 cup diced tomatoes
  • 1/4 cup julienned radishes
  • 4 TBSP shredded cheddar cheese, 1 TBSP per taco
  • Fresh chopped parsley or cilantro for garnish
  • 1 lime, cut into quarters



  • 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.

Roasting in the oven:

  • 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.