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  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1/4 tsp chipotle hot sauce
  • 1 tsp chili powder
  • 1/3 tsp cumin
  • 1/3 tsp garlic salt


  • sour cream
  • hot sauce
  • shredded lettuce
  • diced tomatoes
  • julienned radishes
  • shredded cheddar cheese
  • chopped parsley or cilantro for garnish
  • 1 lime cut into quarters


Roasting in the oven:

  1. Preheat oven to 350 degrees F and very lightly grease a baking sheet with cooking oil.

  2. Place the chickpeas on a clean kitchen towel or a few paper towels and gently pat them dry. The dryer, the better. In a medium bowl, toss the chickpeas with 1 TBSP olive oil to coat.

  3. Add the chili hot sauce, chili powder, chipotle chili powder, cumin and garlic salt. Mix thoroughly and ensure chickpeas are evenly coated.

  4. Transfer them to the prepared baking sheet in an even layer. Bake, shaking the pan halfway through baking time, until the chickpeas are crunchy — approx. 50 minutes to 1 hour.

  5. Let them cool for at least one hour. The chickpeas will get crunchier as they cool. (Optional step.)


  1. Lay our your tacos and smear each taco with Greek yogurt or sour cream evenly; hit it with some chipotle hot sauce.

  2. Evenly distribute the chickpeas over the four tacos. Top with your preferred garnishes, hit each taco with a squirt of fresh lemon juice, and dig in.