These vegan spiced chickpea tacos come together in just 20 minutes but taste gourmet! Pan-fried spiced chickpeas are paired with a citrusy and spicy cilantro pesto, then topped with salsa and avocado for the perfect fuss-free taco night.
– Chickpeas – Extra virgin olive oil – Kosher salt – Dried oregano – Smoked paprika – Garlic powder – Cayenne pepper – Lime juice – Roasted cashews – Cilantro leaves – Garlic cloves – Jalapeño pepper – Lemon or Lime – Black pepper – Corn tortillas – Salsa – Avocado
Cook undisturbed for 2 to 3 minutes to allow some browning. Toss, and cook 3 more minutes until starting to blister in spots. Add the spice blend and salt and toss quickly to prevent spices from drying out. Coat the chickpeas and cook for another 2 to 4 minutes. Take off the heat, then squeeze a bit of lime juice into the chickpeas.
Blitz your toasted or roasted nuts in a food processor until they’re in tiny pieces. Add the remaining pesto ingredients—cilantro, garlic, lemon or lime zest and juice, jalapeño, salt, and pepper. Blend until a paste forms.
Slather some pesto onto charred corn tortillas, top with a handful of chickpeas, and a couple of spoons each of your favorite salsa and diced avocado.