Print

Crispy Chickpea Tacos Recipe with Zesty Mango Salsa and Chipotle Cream

crispy chickpea tacos - featured image
Print Recipe

A quick and easy recipe featuring crispy spiced chickpeas, fresh mango salsa, and smoky chipotle cream, perfect for a vibrant and satisfying taco meal.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour or chickpea flour (for gluten-free option)
  • 1 ripe mango, peeled and diced
  • 1/2 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1/2 cup sour cream or Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1–2 chipotle peppers in adobo sauce, finely minced
  • 1 teaspoon adobo sauce
  • 1 teaspoon lime juice
  • Salt, to taste
  • 8 small corn or flour tortillas (warmed)
  • Shredded lettuce or cabbage
  • Optional: crumbled queso fresco or feta cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Drain and rinse chickpeas well, then pat dry thoroughly with a kitchen towel or paper towels.
  3. In a large bowl, toss chickpeas with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Sprinkle flour over and toss again until evenly coated.
  4. Spread chickpeas in a single layer on the prepared baking sheet. Bake for 25-30 minutes, shaking or stirring halfway through until golden and crispy.
  5. While chickpeas bake, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently and set aside.
  6. In a small bowl, whisk together sour cream or Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, and salt. Refrigerate until serving.
  7. Warm tortillas on a dry skillet over medium heat for about 30 seconds per side. Keep warm wrapped in a towel.
  8. Assemble tacos by filling each tortilla with crispy chickpeas, mango salsa, shredded lettuce or cabbage, and a drizzle of chipotle cream. Add crumbled cheese if desired.
  9. Serve immediately to enjoy the contrast of hot, crispy chickpeas with cool salsa and creamy sauce.

Notes

Dry chickpeas thoroughly before coating to ensure crispiness. Shake or stir chickpeas halfway through baking for even browning. Use chickpea flour for a gluten-free and nuttier crisp. For extra crispiness, air fry chickpeas at 400°F for 15-20 minutes. Adjust chipotle peppers in cream to control heat. Warm tortillas before assembling to prevent tearing. Store chickpeas separately to maintain crispness.

Nutrition

Keywords: crispy chickpeas, tacos, mango salsa, chipotle cream, vegetarian, vegan option, gluten-free, quick dinner, plant-based protein

Find it online: https://lucydishes.com/crispy-chickpea-tacos-recipe-with-zesty-mango-salsa-and-chipotle-cream-easy-and-delicious/