In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them out evenly on a baking sheet.
Roast the chickpeas for 20-25 minutes, or until they are crispy, tossing halfway through.
While the chickpeas are roasting, make the lime crema. In a small bowl, mix together the Greek yogurt (or sour cream), lime juice, lime zest, honey (if using), and a pinch of salt.
Warm the tortillas in a dry pan or microwave for about 20 seconds.
To assemble the tacos, place a few spoonfuls of crispy chickpeas on each tortilla, then add slices of avocado, red onion, and a drizzle of lime crema.
Garnish with fresh cilantro and serve with lime wedges on the side.
Serving and Storage Tips:
Serve the tacos immediately while the chickpeas are still crispy.
If you have leftovers, store the chickpeas and lime crema separately in airtight containers in the fridge. The tacos will still be delicious the next day, but the chickpeas may lose some of their crunch.
Variations:
Add some heat: For a spicier version, sprinkle the tacos with sliced jalapeños or drizzle with a bit of hot sauce.
Swap the chickpeas for black beans for a different texture and flavor.
Add toppings: Top with shredded lettuce, diced tomatoes, or even a sprinkle of crumbled feta cheese for added flavor.
FAQ:
Can I make this recipe vegan?
Yes! Just use dairy-free yogurt or a vegan sour cream alternative for the lime crema.
How can I make the chickpeas crispier?
Make sure to dry the chickpeas thoroughly before seasoning and roasting them. You can also toss them halfway through roasting for even crispness.
Can I make this recipe ahead of time?
Yes, you can roast the chickpeas and prepare the lime crema a day ahead. Just assemble the tacos right before serving to maintain freshness.
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