Air Fryer Crispy Chickpea Tacos with Pickled Cabbage Slaw

Name: Air Fryer Crispy Chickpea Tacos with Pickled Cabbage Slaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans (800g) chickpeas, drained and patted dry; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon cayenne pepper; 0.5 teaspoon sea salt; 0.25 teaspoon black pepper; 4 cups red cabbage, thinly sliced; 1 tablespoon apple cider vinegar; 1 tablespoon lime juice; 1 teaspoon agave nectar; 0.5 teaspoon sea salt for slaw; 8 corn or flour tortillas; 1 avocado, sliced; 0.25 cup fresh cilantro, chopped; 1 lime, cut into wedges

Boldly spiced chickpeas crisped to perfection in the air fryer, tucked into warm tortillas and piled high with a tangy quick-pickled cabbage slaw.

30 min4 servingsEasy

You'll needAir FryerStovetop

Ingredients

2 cans (800g)chickpeas, drained and patted dry
2 tablespoonsolive oil
1 teaspoonsmoked paprika
1 teaspoonground cumin
0.5 teaspoongarlic powder
0.5 teaspooncayenne pepper
0.5 teaspoonsea salt
0.25 teaspoonblack pepper
4 cupsred cabbage, thinly sliced
1 tablespoonapple cider vinegar
1 tablespoonlime juice
1 teaspoonagave nectar
0.5 teaspoonsea salt for slaw
8corn or flour tortillas
1avocado, sliced
0.25 cupfresh cilantro, chopped
1lime, cut into wedges

How to make it

Step 1—

In a bowl, combine paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Add chickpeas and olive oil, toss until evenly coated.

Step 2—

Spread seasoned chickpeas in a single layer in the air fryer basket. Cook at 200°C (400°F) for 15-18 minutes, shaking the basket halfway through, until crispy and golden.

Step 3—

While chickpeas cook, prepare the slaw by combining sliced red cabbage in a bowl with apple cider vinegar, lime juice, agave nectar, and salt. Toss well and let sit for at least 5 minutes.

Step 4—

Warm tortillas in a dry skillet or directly over a flame for 30 seconds per side.

Step 5—

Assemble tacos by placing crispy chickpeas on each tortilla, topping with pickled cabbage slaw, avocado slices, and fresh cilantro.

Step 6—

Serve immediately with lime wedges for squeezing over the tacos.

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