These air fryer chickpea tacos make a tasty, meat-free option for Taco Tuesday. Full of fiber and plant protein, they are both healthy and delicious. Vegan and gluten-free.
We love a good (protein-packed) meatless meal in our house, and these vegan crispy chickpea tacos fit the bill. Need a new recipe for Taco Tuesday? Hey, I’ve got you covered. Like most of the recipes that come out of the CNC kitchen, these tacos can me made from to start to finish in under 30 minutes!
This simple taco recipe is made with less than 10 ingredients, but are super flavorful thanks to taco seasoning and fresh lime juice. Plus, the texture is spot on from the crispy chickpeas, creamy avocado mash, and crunchy bell peppers. Just top with sour cream and salsa for a complete meal!
I hope you love these healthy (fiber-full) vegetarian tacos as much as we do! Enjoy!
By the way, if you’ve never roasted chickpeas before, give them a shot! If you have leftovers, roasted chickpeas make for a simple, high-protein snack too (and you can always season them any way you like). Another favorite recipe is this Artichoke Parmesan Pasta With Roasted Chickpeas. Similarly, it’s an easy, delicious, and satisfying meal!
Ingredients in Air Fryer Chickpea Tacos:
- chickpeas
- taco seasoning
- extra virgin olive oil
- red bell pepper
- avocado
- lime
- tortillas
- sea salt
If you make this recipe, please be sure to leave a comment below letting me know how it turns out. Your feedback is so helpful for the CNC team and other CNC readers! Thank you!
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PinDescription
These air fryer chickpea tacos make a tasty, meat-free option for Taco Tuesday. Full of fiber and plant protein, they are both healthy and delicious. Vegan and gluten-free.
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained
1 1/2 Tablespoon taco seasoning
1 Tablespoon extra virgin olive oil
1 red bell pepper, sliced
1 avocado (medium/large)
1 lime
4 tortillas
sea salt
Instructions
- Place chickpeas in a bowl along with olive oil and taco seasoning. Fully coat chickpeas with seasoning.
- Pour chickpeas and red pepper into air fryer. Sprinkle with sea salt. Cook for 12-18 minutes on 400 degrees F.
- Meanwhile, remove avocado from skin and mash with lime juice and sea salt to taste. Mash until smooth – unless you like it chunky! Spread the mashed avocado on the tortillas.
- Open air fryer, toss chickpeas and peppers with a wooden spoon, and cook for another 10-15 minutes.
- Remove from air fryer. Top tortillas with chickpeas and peppers. Serve immediately and enjoy!
- This recipe also tastes great with a scoop of sour cream and/or fresh salsa!
Nutrition
- Serving Size: 1 taco
- Calories: 375
- Fat: 13
- Carbohydrates: 48g
- Protein: 14g
Keywords: chickpea tacos
Do you have a favorite roasted chickpea recipe?
4 Comments
Will definitely try these! Also looks like I could send leftover chickpeas and veggies in a thermos and tortillas on the side for my daughter’s lunch for school. I looove the air fryer, so recipes like this are so up my alley.
Yayyy! So glad to hear that! Hope you like them!!
These sound great! Does the air fryer cook things faster —- I’m just trying to see how I would change it up for the oven? Of course I could just bake in oven and look at it while cooking. I do see lots of air fryer recipes online and curious how it compares to an oven (other than making things crispier/not having to fry the traditional way …). I don’t have an air fryer and no room for any gadgets.
Thanks
The air fryer definitely makes things crispier, but I like it because I don’t have to turn on the oven! It’s just small and compact, so I use it for smaller portions and ALL THE TIME. I really think I use it everyday! 🙂