Smoky Chickpea Tacos
Yield: 4 servings
For the chickpea filling:
  • Olive oil
  • 2 15 oz cans of chickpeas., rinsed and drained
  • 2 tablespoons chopped red onion
  • 1½ teaspoons smoked paprika
  • ½ teaspoon cumin
  • pinch of cayenne pepper (or more depending on how spicy you'd like it.)
For the slaw
  • 4 cups shredded cabbage
  • juice of 1 lime
  • 2 tablespoons mayonaisse
  • salt and pepper to taste
  • 2 tablespoons chopped cilantro (if you like it.)
  • Tortillas
Additional toppings:
  • Cojita Cheese
  • Avocado
  • Lime Wedges
  • Hot Sauce
  1. In a large skillet heat the olive oil on medium high heat. Add the red onion and cook until soft. Add the chickpeas and spices. Stir frequently for about 10 minutes or until onions are golden and crispy and the chickpeas are soft. (the skin will come off and crisp up a bit too.)
  2. Toss together the slaw ingredients and warm the tortillas.
  3. Assemble tacos and enjoy!
My kids like a but of spice so I add up to ¼ teaspoon cayenne, but you may want to taste and add gradually.
Sometimes I add 1 cup of fresh or frozen corn and some chopped bell pepper to the chickpea mixture if I want more leftover for future meals!
Recipe by The Baker Chick at