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Taco Seasoned Roasted Chickpeas

Name: Crispy Taco Seasoned Roasted Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 15 oz can chickpeas; 1 TBSP avocado oil or olive oil; 1/4 tsp sea salt; 1 tsp cumin; 3/4 tsp chili powder; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper

Published: March 22, 2012Updated: May 19, 2021Author: Jenn Laughlin

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These Taco Seasoned Roasted Chickpeas are quick, easy, and oh-so tasty! We absolutely adore them as a salad topper or as a vegetarian taco filling!

After realizing just how often I make these crispy chickpeas, I decided it was time to update the photos for this post.

Because I love a good laugh (and laughing at myself is inevitable) here is the original photo from the recipe I published back in Spring of 2012:

Taco-Style Chickpeas: quick, easy, and oh-so tasty, you'll ADORE these crispy roasted chickpeas! Great as a salad topper or as a vegetarian taco filling!

Yowza! It’s honestly not my worst work either, but pretty darn atrocious all the same. What was I thinking with that doll-sized salad? I would have to eat fifty of those to call it a meal. And that placemat… WOOF! Let’s get back to basics and let these crispity crunchity chickpeas shine in the spotlight.

They’re FANTASTIC and ready for their close up!

Scrumptious Serving Suggestions for Taco Chickpeas

Serve them up taco-salad-style on a bed of greens with all your favorite toppings
Pile ’em into crispy taco shell with creamy re-fried beans, shredded lettuce, fresh salsa, and a mountain of guacamole
They’re also amazing in my Buffalo Chickpea Taco recipe.
Snack on them by the handful (what I’m doing right now while I type this – YUM!)
Try them on a Tex-Mex rice bowl and put Chipotle’s bowls to shame
Top them on these amazing low-carb baked bell pepper tacos
Crazy for kale? These crispy chickpeas make a mean Kale Taco Salad topper!

The opportunities to introduce these bad boys to your face are endless! Really!

Crispy Taco Seasoned Roasted Chickpeas

As written, these are on the slightly spicy side. I wasn’t reaching for a glass of water to chug, but my tastebuds were definitely tingling from these zesty chickpeas. For a mild version, swap out the cayenne for sweet paprika.

Want them nice and spicy? Give them a taste after the initial seasoning then add as much cayenne as your spice-loving heart desires, yo!

These crispy taco chickpeas are super easy to customize and fantastic every which way!

Crispy Taco Seasoned Roasted Chickpeas

These Taco Seasoned Roasted Chickpeas are quick, easy, and oh-so tasty! We absolutely adore them as a salad topper or as a vegetarian taco filling!

5 from 29 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: aco Seasoned Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

15 oz can chickpeas
1 TBSP avocado oil or olive oil
1/4 tsp sea salt
1 tsp cumin
3/4 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Instructions

Preheat oven to 400 degrees F
Grab a can of garbanzo beans. Rinse, drain, and pat dry.
Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt.
Set timer for 25 minutes, toss em in the oven, and walk away.
Remove from oven, toss with cayenne, cumin, chili powder and garlic powder and allow to cool.
Enjoy!

Notes

Adjust cayenne pepper to taste based on heat preference. For mild chickpeas, use sweet paprika in place of the spicy cayenne.

Nutrition facts below are an estimate provided by an online nutrition calculator.

Nutrition

Calories: 129kcal, Carbohydrates: 15g, Protein: 5g, Fat: 5g, Sodium: 450mg, Potassium: 171mg, Fiber: 4g, Vitamin A: 215IU, Calcium: 42mg, Iron: 1.7mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

If you get a chance to try these tasty taco seasoned roasted chickpeas, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

See? Totally quick and easy!

Today is one of my crazier days this week, which is a huge deal since I spend most of Paul’s deployment sleeping between Skype dates. On today’s agenda is spin class, grocery shopping, and flailing around zumba followed by dinner and a movie.

*ahem* dinner and HUNGER GAMES!!!

I can’t wait!

Is anyone else nerding-out and seeing the movie tonight at midnight with me for the premiere?

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Learn More

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