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Healthy Crispy Chickpea Taco Cups

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These Healthy Crispy Chickpea Taco Cups are a light, flavorful bite combining smoky roasted chickpeas with crispy whole wheat taco cups, perfect for quick meals or gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder (adjust to taste)
  • Salt and black pepper, to taste
  • 6 small whole wheat tortillas (8-inch / 20 cm diameter) — use gluten-free tortillas if needed
  • Non-stick cooking spray or a light brush of olive oil
  • ½ cup shredded lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ¼ cup crumbled feta or cotija cheese (optional)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Greek yogurt or sour cream, for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, toss the drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until evenly coated.
  3. Spread chickpeas out on the baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway through to ensure even crisping. They should be golden and crunchy but not burnt.
  4. While chickpeas roast, lightly coat each tortilla with cooking spray or brush with olive oil. Press each tortilla gently into the muffin tin cups to form the cup shape. Bake for 8-10 minutes or until edges are crispy and hold their shape.
  5. Remove taco cups and let cool slightly. Fill each with a spoonful of crispy chickpeas, then top with shredded lettuce, diced tomatoes, red onion, and cheese if using. Garnish with cilantro and a squeeze of lime. Drizzle with Greek yogurt or sour cream if desired.
  6. Optional: If chickpeas lose crunch after assembly, pop filled cups back in oven for 3-5 minutes to re-crisp, watching carefully to avoid burning toppings.

Notes

Dry chickpeas well before roasting to ensure crispiness. Avoid overcrowding the baking sheet to prevent sogginess. Press tortillas gently into muffin tins to avoid tearing. Assemble just before serving to keep cups crispy. Reheat taco cups and chickpeas separately to maintain texture.

Nutrition

Keywords: chickpeas, taco cups, healthy, crispy, vegetarian, gluten-free option, quick recipe, easy, plant-based

Find it online: https://twinkletaste.com/healthy-crispy-chickpea-taco-cups-recipe-5-easy-steps-for-a-light-flavorful-bite/