Crispy Chickpea Tacos with Brussels Sprout Slaw
These Crispy Chickpea Tacos with Brussels Sprout Slaw are a vegan, fall-inspired version of my infamous fish tacos. This new taco variation is filled with flavorful, crispy air-fried chickpeas for plant-based protein and piled on top of an easy brussels sprout and cabbage slaw.
Equipment
- Sharp knife
- can opener
- 2 medium bowls
- Air Fryer (or baking sheet if using the oven)
Ingredients
For the Crispy Chickpeas:
- 1 can chickpeas drained & rinsed
- 1 tsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- cayenne to taste
- salt + pepper to taste
For the Brussels Sprout Slaw:
- 1½ cups shredded brussels sprouts
- 1½ cups shredded red cabbage
- ⅓ cup chopped cilantro
- ⅓ cup chopped red onion or shallot
- 2 tbsp mayo (vegan if desired)
- juice from 1 lime
- squirt of sriracha
- salt to taste
Other:
- corn tortillas (sub almond or cassava flour tortillas for paleo option)
- sliced avocado
Instructions
- Preheat air fryer or oven to 400F. In a medium bowl, add all of the crispy chickpea ingredients and toss until evenly coated. Spread chickpeas onto the air fryer tray or a baking sheet. Air fry for 12 minutes, or until crispy. *You may need to adjust the time if using an oven instead of an air fryer
- In another medium bowl, add all of the Brussels sprout slaw ingredients and toss to combine.
- Warm up your tortillas in the air fryer, oven or on the stovetop. Assemble the tacos starting with warm tortillas, a generous amount of the Brussels sprout slaw, crispy chickpeas and avocado. Feel free to add any other toppings you'd like such as a crema or cilantro!