Crispy Chickpea Tacos with Lime Slaw

Ingredients

• 2 cans (15 ounces / 425 g each) chickpeas, drained, rinsed, and dried thoroughly
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon ground black pepper
• 3 cups finely shredded green cabbage (210 g)
• 1 medium carrot, coarsely grated
• 3 tablespoons fresh lime juice, divided
• 1 teaspoon honey or maple syrup
• 1/2 cup plain Greek yogurt (120 g)
• 1 tablespoon finely chopped fresh cilantro, for the sauce
• 1 tablespoon water, plus more if needed for the sauce
• 12 small corn tortillas, about 6 inches across
• 1 lime, cut into wedges, to serve

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Pat the drained chickpeas very dry with a clean towel; rub away any loose skins if convenient. Toss on a large rimmed baking sheet with the oil, cumin, paprika, garlic powder, 1/2 teaspoon salt, and pepper. Spread in one layer.

2. 02

   Roast for 22–27 minutes, shaking the sheet after about 12 minutes, until the outsides feel dry and lightly crisp with browned spots. They will still be tender inside and will soften after sitting in sauce. Start checking early if the beans are small; do not roast them until hard all the way through.

3. 03

   Meanwhile, toss the cabbage and carrot with 2 tablespoons lime juice, the honey or maple syrup, and the remaining 1/4 teaspoon salt. Let stand for 10 minutes, then toss again. The slaw should keep some crunch. Drain off a little liquid if it becomes watery.

4. 04

   Stir the yogurt with the cilantro, remaining tablespoon lime juice, and 1 tablespoon water. Add a little extra water if needed to make a spoonable sauce. Taste and adjust the lime if desired.

5. 05

   Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until pliable, and stack in a clean folded towel. Divide the chickpeas among the 12 tortillas, add a little slaw, and finish with the yogurt sauce. Serve three tacos per person with lime wedges. Assemble just before eating to keep the tortillas from going soggy.

6. 06

   Use an unsweetened plant-based yogurt and maple syrup for a dairy-free version. If using wheat tortillas, keep them small or make fewer tacos. The cooking time is approximate and includes warming tortillas while the chickpeas finish roasting.

7. 07

   Refrigerate leftover chickpeas, slaw, and sauce separately within 2 hours and use within 3 days. Reheat chickpeas on a sheet in a 400°F (200°C) oven for 5–8 minutes to restore some crispness, then assemble with freshly warmed tortillas.