Home » Main Dishes » Taco Seasoned Roasted Chickpeas
Published: March 22, 2012Updated: May 19, 2021Author: Jenn Laughlin
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These Taco Seasoned Roasted Chickpeasare quick, easy, and oh-so tasty! We absolutely adore them as a salad topper or as a vegetarian taco filling!
After realizing just how often I make these crispy chickpeas, I decided it was time to update the photos for this post.
Because I love a good laugh (and laughing at myself is inevitable) here is the original photo from the recipe I published back in Spring of 2012:
Yowza! It’s honestly not my worst work either, but pretty darn atrocious all the same. What was I thinking with that doll-sized salad? I would have to eat fifty of those to call it a meal. And that placemat… WOOF! Let’s get back to basics and let these crispity crunchity chickpeas shine in the spotlight.
They’re FANTASTIC and ready for their close up!
Scrumptious ServingSuggestions for Taco Chickpeas
- Serve them up taco-salad-style on a bed of greens with allyour favorite toppings
- Pile ’em into crispy taco shell with creamyre-friedbeans, shredded lettuce, fresh salsa, and a mountain of guacamole
- They’re also amazing in my Buffalo Chickpea Taco recipe.
- Snack on them by the handful (what I’m doing right now while I type this – YUM!)
- Try them on a Tex-Mex rice bowl and put Chipotle’s bowls to shame
- Top them on these amazing low-carb baked bell pepper tacos
- Crazy for kale? These crispy chickpeas make a mean Kale Taco Salad topper!
The opportunities to introduce these bad boys to your face are endless! Really!
CrispyTaco Seasoned Roasted Chickpeas
As written, these are on the slightly spicy side. I wasn’t reaching for a glass of water to chug, but my tastebuds were definitely tingling from these zesty chickpeas. For a mild version, swap out the cayenne for sweet paprika.
Want them nice and spicy? Give them a taste after the initial seasoning then add as much cayenne as your spice-loving heart desires, yo!
These crispy taco chickpeas are super easy to customize and fantastic every which way!
Crispy Taco Seasoned Roasted Chickpeas
These Taco Seasoned Roasted Chickpeasare quick, easy, and oh-so tasty! We absolutely adore them as a salad topper or as a vegetarian taco filling!
4.95 from 37 votes
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Course: Main Dish
Cuisine: Mexican
Keyword: aco Seasoned Roasted Chickpeas
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 15 oz can chickpeas
- 1 TBSP avocado oil or olive oil
- ¼ tsp sea salt
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
Preheat oven to 400 degrees F
Grab a can of garbanzo beans. Rinse, drain, and pat dry.
Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt.
Set timer for 25 minutes, toss em in the oven, and walk away.
Remove from oven, toss withcayenne, cumin,chili powder and garlic powder and allow to cool.
Enjoy!
Notes
Adjust cayenne pepper to taste based on heat preference. For mild chickpeas, use sweet paprika in place of the spicy cayenne.
Nutrition facts below are an estimate provided by an online nutrition calculator.
Nutrition
Calories: 129kcal, Carbohydrates: 15g, Protein: 5g, Fat: 5g, Sodium: 450mg, Potassium: 171mg, Fiber: 4g, Vitamin A: 215IU, Calcium: 42mg, Iron: 1.7mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try these tasty taco seasoned roasted chickpeas, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
See? Totally quick and easy!
Today is one of my crazier days this week, which is a huge deal since I spend most of Paul’s deployment sleeping between Skype dates. On today’s agenda is spin class, grocery shopping, and flailing around zumba followed by dinner and a movie.
*ahem* dinner and HUNGER GAMES!!!
I can’t wait!
Is anyone else nerding-out and seeing the movie tonight at midnight with me for thepremiere?
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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