Crispy Chickpea Tacos

Living in Southern California we eat tacos for dinner 7 times a week.

The rest of our meals are fresh kale juice with wheatgrass.

That is an exaggeration, but we do love our tacos!

And we also love our fresh juice.

I made these for dinner last night and Miles (the ribeye guy), really liked them. Maybe it was because he was eating pizza all weekend up in Santa Barbara for a bachelor party.

What makes these special are the crispy chickpeas that have just the right amount of seasoning (cumin, garlic, coriander, cayenne) and kick. They are transformed from a cold mushy bean that you might find in a salad bar to a flavorful, crunchy taco filling.

I chose to serve these in Trader Joe’s handmade tortillas (the best), with shredded cabbage, cilantro, a fresh lime crema and some Cholula. You could obviously add avocado and onion or whatever else you like to put in your tacos. Enjoy!

Crispy Chickpea Tacos


  • 1 can drained, rinsed and dries chickpeas
  • 1 Tbsp coconut oil
  • 1 Tbsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1/4 tsp red chili flakes
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • 1 tsp fresh ground pepper
  • Salt to taste (about 1/2 tsp)
  • tortillas, shredded cabbage, whatever else you like on your tacos…


  1. Combine spices in a little bowl and set aside.
  2. In a nonstick skillet over medium-high heat add 1Tbsp coconut oil and heat until a chickpea dropped in sizzles (about 1-2 mins depending on your stove).
  3. Add chickpeas and shake pan to coat chickpeas with oil.
  4. Sprinkle chickpeas with 1/2 of the spice mixture, and then cook without shaking pan for about 3 minutes so that chickpeas start to get golden brown on one side. If it seems like they are starting to burn then reduce the heat.
  5. Shake pan to turn chickpeas (they should be golden brown on one side) and add remaining spice mixture. Cook another 2-3 mins.
  6. Reduce heat to medium and give the chickpeas a final shake in the pan. By now chickpeas should be nice and golden brown and crispy.
  7. Serve chickpeas in your desired taco format while hot, and enjoy!

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