I started looking for a chickpea taco recipe when I realized that soy wasn't agreeing with my stomach very well. These are great in tortillas (hard tacos get pretty messy), but also good in salad and just for snacking. I usually just use $2 store-bought taco seasoning and it works just fine. See the original post (linked below) for a recipe for homemade taco seasoning (which I plan to do at some point to better control the salt).
1 can chickpeas, rinsed & drained >> I've used 2 cups of dehydrated chickpeas (that have been soaked overnight and boiled for 90 mins) and it worked just fine.
1 Tbsp. tamari >> soy sauce works as a substitute
2 tsp. lime juice >> half a lime
2 Tbsp. taco seasoning
whole wheat tortillas
lettuce >> we did arugula and it was lovely
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
(optional) fresh cilantro, roughly chopped
1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside>> lining the pan with tin foil or a Silpat is helpful.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins. >> I find I take them out halfway through and mix them around a bit. Take them out after less time if you want them to be a little softer on the outside.
6.) Remove from oven, assemble tacos (lettuce first!), & serve.