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)
3-4 tablespoons almond milk
1 teaspoon garlic powder
1-2 teaspoons chili powder (depending on desired spiciness level!)
Step 1Preheat oven to 375 degrees F and set out a baking sheet with foil.\r\n
Step 2Drain chickpeas well. Rinse well with water and thoroughly drain.
Step 3Spread 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 4Transfer the chickpeas to a mixing bowl and coat with1 tablespoon of olive oil, paprika, garlic and onion powders. Mix well to combine.
Step 5Add salt and pepper to taste.
Step 6Bake for a total of 30-35 minutes or until golden brown and crispy to the touch.
Step 7In the meantime, coat broccolini with 1/2 tablespoon of oil and salt/pepper to taste and make avocado crema (instructions below)
Step 8Once chickpeas are crispy, add broccolini to the pan and cook for an additional 10 minutes.
Step 9Remove from oven and toss chickpeas and broccolini together.
Step 10For 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 11Add an additional 1 tablespoon of almond milk if crema is too thick.
Step 12Add salt and pepper to taste.
Step 13To 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!