Crispy Chickpea Tacos
Drain and thoroughly dry the chickpeas, then toss them with olive oil, cumin, smoked paprika, chilli powder and salt.
Ingredients
- 480 g canned chickpeas, drained
- 8 piece small corn tortillas
- 150 g red cabbage, finely shredded
- 1 piece avocado, sliced
- 1 piece lime, juiced
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 0.5 tsp salt
Steps
- Drain and thoroughly dry the chickpeas, then toss them with olive oil, cumin, smoked paprika, chilli powder and salt.
- Spread them in the air fryer basket in a single layer and cook at 200°C for 14-16 minutes, shaking twice, until crisp.
- Stack the tortillas, wrap them in foil and warm them in the basket at 160°C for 2 minutes.
- Toss the shredded red cabbage with the lime juice to make a quick slaw.
- Fill each tortilla with slaw, crispy chickpeas and avocado slices, and serve straight away.
