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For these tasty tacos, you'll need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - ½ teaspoon chili powder - Salt and pepper to taste - 8 small corn or flour tortillas These ingredients create a great base for the dish. The chickpeas give a nice crunch. The spices add flavor that makes these tacos shine. You can customize your tacos with these tasty toppings: - 1 cup shredded lettuce - 1 cup diced tomatoes - ½ cup diced red onion - ½ avocado, sliced - Fresh cilantro for garnish - Lime wedges for serving These toppings add freshness and color to your tacos. You can mix and match to suit your taste. The lime juice will give a nice zing. You will need a few tools to make these tacos: - Air fryer - Medium bowl - Towel for drying chickpeas - Skillet for warming tortillas Using an air fryer helps achieve that perfect crispy texture. A skillet warms the tortillas quickly, making them soft and easy to fill. First, grab a can of chickpeas. Drain and rinse them well under cold water. This step removes extra salt and makes them taste fresh. Use a towel to pat them dry. This helps them get crispy later. Next, place the chickpeas in a bowl. Drizzle one tablespoon of olive oil over them. Then, add one teaspoon each of smoked paprika, garlic powder, and cumin. Include half a teaspoon of chili powder, plus salt and pepper to your taste. Toss the chickpeas until they are well-coated with the spices. Now, it’s time to air fry! Preheat your air fryer to 400°F (200°C). Once it’s ready, spread the seasoned chickpeas in a single layer in the basket. Cook them for 15 to 18 minutes. Halfway through, shake the basket. This helps the chickpeas cook evenly. They should turn golden brown and crispy when done. While the chickpeas cook, warm your tortillas. Use a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. Once the chickpeas are crispy, it’s time to build your tacos. Place a generous amount of chickpeas on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, and slices of avocado. Don’t forget to garnish with fresh cilantro. Serve with lime wedges for a zesty kick. Enjoy your tasty, quick meal! To get crispy chickpeas, start by drying them well. Use a towel to pat them until no moisture remains. This step helps them crisp up in the air fryer. Next, coat them evenly with olive oil and spices. Use smoked paprika, garlic powder, cumin, and chili powder for flavor. Mix them well to ensure every chickpea gets seasoning. When you air fry, spread them out in a single layer. This helps them cook evenly. Shake the basket halfway through cooking. This action helps them crisp on all sides. Warming tortillas is key for soft and tasty tacos. Use a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds. Flip it over and warm for another 30 seconds. You want them pliable but not crispy. If you have a large batch, wrap warmed tortillas in a clean towel. This keeps them warm until you are ready to serve. You can easily change the spice levels to fit your taste. If you like it hot, add more chili powder or a splash of hot sauce. For a milder flavor, cut back on the chili powder. You can also mix in fresh herbs like cilantro for added flavor without heat. Always taste your chickpeas before serving. This way, you can adjust the seasoning to your liking. {{image_2}} You can swap chickpeas for other beans. Black beans work well in tacos. They add a rich flavor. Pinto beans are another choice. They are soft and creamy. Kidney beans also taste great. Each bean gives a different texture. Feel free to mix and match to find your favorite. These tacos are already vegan. You can make them gluten-free by using corn tortillas. Check the label to ensure no gluten sneaks in. For a protein boost, add some quinoa or lentils. They are both tasty and healthy. This way, everyone can enjoy the meal. To spice things up, add herbs and spices. Try fresh cilantro or parsley for a fresh taste. A squeeze of lime adds zest. You can also use taco seasoning for a quick fix. If you like heat, add some cayenne pepper or jalapeños. Mix and match to create your perfect taco flavor! To store leftover chickpeas, first let them cool completely. Place them in an airtight container. Refrigerate them for up to three days. You can also freeze chickpeas for longer storage. They will last for about three months in the freezer. When ready to use, just thaw them overnight in the fridge. Assembled tacos do not store well. The tortillas can get soggy. If you have leftover tacos, separate the chickpeas and toppings from the tortillas. Store the chickpeas and toppings in airtight containers. You can keep them in the fridge for up to three days. To enjoy the tacos again, reheat the chickpeas and fill fresh tortillas. Reheat the chickpeas in an air fryer or skillet. For the air fryer, set it to 350°F (175°C) and heat for 5-7 minutes. If using a skillet, heat them over medium heat for 3-4 minutes. Warm tortillas in a dry skillet for about 30 seconds on each side. This will help them become soft and pliable again. Enjoy your tacos fresh and crispy! Yes, you can use canned chickpeas. They save time and still taste great. Just drain and rinse them well. This removes the extra salt and helps with texture. Canned chickpeas work perfectly in this recipe, making it quick and easy. To get chickpeas extra crispy, start by drying them well. Use a towel to pat them dry after rinsing. The less moisture, the crispier they get. Also, make sure to space them out in the air fryer. This allows hot air to circulate. Cook them at 400°F for 15-18 minutes. Shake the basket halfway through for even cooking. If you need substitutes for tortillas, consider lettuce wraps or cabbage leaves. These keep the meal low-carb. You can also try whole-grain or gluten-free tortillas. They work well and still taste great. Pita bread or naan can also be fun alternatives. These tacos are best eaten fresh. However, if you have leftovers, store them in an airtight container. They can last about 2-3 days in the fridge. Keep the chickpeas and toppings separate. This helps maintain the texture. When ready to eat, reheat the chickpeas in the air fryer for a few minutes. Crispy chickpea tacos are not just fun to make; they're tasty too. You learned about key ingredients, optional toppings, and equipment needed. I shared simple steps to prep, air fry, and assemble your tacos. Tips helped you achieve perfect crispiness and flavor. You can even explore fun variations with beans and spice levels. Lastly, I covered how to store and reheat leftovers. Now, you're ready to enjoy delicious tacos anytime!

Air Fryer Crispy Chickpea Tacos

Deliciously easy air fryer crispy chickpea tacos are a must-try for taco night! These tasty tacos are packed with flavor and made with simple ingredients. Discover how to make perfectly crispy chickpeas loaded into warm tortillas topped with fresh veggies and creamy avocado. Perfect for a quick weeknight dinner or a fun gathering, these tacos are sure to impress. Click through for the full recipe and enjoy a flavorful twist on your next taco night!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon chili powder

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded lettuce

1 cup diced tomatoes

½ cup diced red onion

½ avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat your air fryer to 400°F (200°C).

    In a medium bowl, pat the chickpeas dry with a towel to remove excess moisture.

      Drizzle the olive oil over the chickpeas, then add smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Toss until the chickpeas are evenly coated.

        Place the seasoned chickpeas in the air fryer basket in a single layer. Cook for 15-18 minutes, shaking the basket halfway through, until the chickpeas are crispy and golden brown.

          While the chickpeas are cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.

            Once the chickpeas are done, fill each tortilla with a generous amount of crispy chickpeas.

              Top the tacos with shredded lettuce, diced tomatoes, red onion, and slices of avocado.

                Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4