These Crispy Chickpea Tacos with Brussels Sprout Slaw are a vegan, fall-inspired version of my infamous fish tacos. You all go crazy for my taco recipes, and this new variation is going to be no different! These tacos are filled with flavorful, crispy air-fried chickpeas for plant-based protein and piled on top of an easy brussels sprout and cabbage slaw. Add them to your Taco Tuesday menu!

Honestly, tacos make a weekly appearance at our house. I find that they’re so easy to make yet so satisfying and taste like something you’d get at a restaurant. Not to toot my own horn but Kyle says that they are the best things that I make. Whether it’s my fish tacos with cilantro lime slaw, shrimp tacos with peach salsa or these new Crispy Chickpea Tacos…you really can’t go wrong 🙂 They’ll all leave you going back for seconds, or thirds!

Why You’ll Love these Crispy Chickpea Tacos with Brussels Sprout Slaw

The whole meal is done in less than 30 minutes!
The chickpeas are tossed in a flavorful Mexican spice mix and they get super crispy in the air fryer.
These tacos are completely vegan, gluten free and paleo friendly.
Brussels sprout slaw is the perfect way to get in some seasonal fall veggies.
Chickpeas are such a budget friendly protein option.
The only cooking you have to do is the chickpeas! The rest just requires some chopping, which honestly is therapeutic.
You have free rein with the topping options — avocado, crema, cheese, cilantro, choose your fighter.

What You Need to Make Crispy Chickpea Tacos with Brussels Sprout Slaw

Chickpeas: One 15oz can, drained & rinsed. Dry them well before adding oil + seasonings!
Olive Oil: Just a touch to help the seasonings stick to the chickpeas.
Chili Powder, Cumin, Paprika, Garlic Powder, Onion Powder, Cayenne, Salt + Pepper: I use this seasoning mixture in all of my taco recipes & it’s just perfect.
Shredded Brussels Sprouts: Buy pre-shredded or shred them yourself (more on that below).
Shredded Red Cabbage: You can also buy this pre-shredded or shred it yourself. Gives the slaw a nice color & crunch!
Red Onion: If you’re sensitive to the taste of red onion, I recommend rinsing the diced onion or using shallots instead.
Cilantro: I think this makes the slaw but if you’re one of those people who thinks cilantro tastes like soap, feel free to omit it.
Lime Juice: Fresh squeezed lime juice is best. Adjust the amount to your tangy preferences!
Mayo: A small amount to make the slaw creamy. Of course, if you’re vegan, make sure to use a vegan mayo. You could also substitute it for plain, whole milk greek yogurt (not vegan).
Sriracha: To add a little kick to the slaw! You can substitute your favorite hot sauce or leave out entirely.
Corn Tortillas: The vessel for our crispy chickpeas and Brussels sprout slaw! I think corn tortillas are the best type of tortillas but I also love almond flour tortillas for a paleo option. Make sure to warm them up!
Avocado: This is my preferred topping choice, but really anything will work 🙂

How To Make the Brussels Sprout Slaw

The Brussels Sprout Slaw is pretty simple! It’s actually a half & half mixture of shredded brussels sprouts and red cabbage. I think only using brussels sprouts would be a bit overwhelming.

To make your life easier, you can buy pre-shredded brussels sprouts and cabbage (coleslaw mix). I believe they sell both of these items at most grocery stores including Trader Joe’s and Target. I went the old-school route and shredded them myself. For the cabbage, I just finely chopped it with a sharp knife. For the brussels sprouts, there are two options: 1) use a mandolin slicer, or 2) carefully slice them with a sharp knife. These are definitely more time consuming but also may save you a bit of money.

The chopping isn’t done yet! You will also have to chop up some cilantro and red onion (or shallots, if you prefer). Then, add all of the ingredients to a large bowl along with mayo (vegan if desired), fresh lime juice, sriracha for spice, and salt. I like to use tongs to toss it all up!

What If I Don’t Have an Air Fryer? Can I Make Crispy Chickpeas in the Oven Instead?

To be honest, the air fryer is one of my favorite kitchen gadgets. You can make almost anything in it, and the cooking time is usually decreased! Not to mention, it gives the best crisp to these chickpeas.

If you don’t have an air fryer, you can definitely experiment with baking the chickpeas in the oven at 400F. Season them as usual, but then transfer them to a baking sheet rather than an air fryer tray. Keep an eye on them as they cook. I imagine that they will take 5-8 more minutes than the air fryer version. Please note, I haven’t tried the oven version yet, so I can’t guarantee the results! If you happen to try it, let me know how it goes for you 🙂

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

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