Chickpea taco
8 servings
45 minutes
Chickpea tacos are an amazing blend of Greek flavors and Mexican form. Crispy, baked chickpeas infused with spice aromas gain a spicy note from soy and lemon juice. Warm, baked tortillas serve as the perfect base for this rich filling, while fresh arugula and juicy tomato cubes add lightness and freshness to the dish. This recipe combines the spiciness of the Eastern Mediterranean with the textural play of Mexican cuisine, creating a balanced, hearty, and healthy meal. A great option for a light lunch or dinner that will pleasantly surprise even discerning gourmets. It pairs perfectly with a refreshing yogurt sauce or a light wine that highlights the richness of flavor nuances.
1
Preheat the oven to 200 degrees. Line a baking sheet with parchment. Separate the chickpeas from the liquid and rinse.
- Canned chickpeas: 425 g
2
Whisk together soy sauce, lemon juice, salt, and spices, add chickpeas and mix well.
- Soy sauce: 1 tablespoon
- Freshly squeezed lemon juice: 2 teaspoons
- Salt: 1 teaspoon
- Chili powder: 1 tablespoon
- Ground caraway: 1.5 teaspoon
- Ground black pepper: 1 teaspoon
- Ground paprika: 0.5 teaspoon
- Garlic powder: 0.3 teaspoon
- Onion powder: 0.3 teaspoon
- Ground cayenne pepper: to taste
- Dried marjoram: 0.3 teaspoon
3
Spread the mixture on a baking sheet in a single layer. Bake for twenty to forty minutes until the chickpeas are crispy enough.
4
Wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds. Then hang each tortilla on a rack in an oven preheated to 190 degrees, so that two crossbars are in the middle of the tortilla and the edges hang down. Bake for 7-10 minutes until the flatbreads are crispy.
- Tortillas: 8 pieces
5
Place chickpeas in taco tortillas, then top with arugula and diced tomatoes.
- Canned chickpeas: 425 g
- Rocket (arugula): 200 g
- Tomatoes: 1 piece
