Crispy chickpeas are one of my favorite snacks and I love incorporating them into my recipes. The combination of chickpeas and broccolini in tacos is nutritious, delicious and best of all, easy!


15 ounces chickpeas
1.5 tablespoons olive oil
2 bunches broccolini
6 corn tortillas
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 teaspoons Paprika
Salt and pepper to taste
1 lime (cut into wedges)
1/2 avocado
3-4 tablespoons almond milk
1 teaspoon garlic powder
1-2 teaspoons chili powder (depending on desired spiciness level!)


Step 1
Preheat oven to 375 degrees F and set out a baking sheet with foil.\r\n

Step 2
Drain chickpeas well. Rinse well with water and thoroughly drain.

Step 3
Spread the chickpeas out on a clean paper towel and use your hands to gently roll and dry the chickpeas. Some of the skins will start coming off, and this is ok!

Step 4
Transfer the chickpeas to a mixing bowl and coat with1 tablespoon of olive oil, paprika, garlic and onion powders. Mix well to combine.

Step 5
Add salt and pepper to taste.

Step 6
Bake for a total of 30-35 minutes or until golden brown and crispy to the touch.

Step 7
In the meantime, coat broccolini with 1/2 tablespoon of oil and salt/pepper to taste and make avocado crema (instructions below)

Step 8
Once chickpeas are crispy, add broccolini to the pan and cook for an additional 10 minutes.

Step 9
Remove from oven and toss chickpeas and broccolini together.

Step 10
For the avocado crema, use a blender (I used a magic bullet) to blend 1/2 of an avocado, 3 tablespoons of almond milk, garlic powder, and chili powder. \r\n

Step 11
Add an additional 1 tablespoon of almond milk if crema is too thick.

Step 12
Add salt and pepper to taste.

Step 13
To serve, warm tortillas in the still-warm oven for two minutes. Then fill with chickpea and broccolini mixture, and top with avocado crema. Top with lime juice if desired, and enjoy!