Air Fryer Crispy Chickpea Tacos with Avocado Slaw

These fast vegetarian tacos pair smoky, cumin-spiced crispy chickpeas with crunchy avocado slaw, lime crema, and warm corn tortillas for a satisfying weeknight dinner.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Air Fryer

Ingredients

• 30 ounces canned chickpeas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.75 teaspoon kosher salt
• 3 cups shredded green cabbage
• 1 medium avocado
• 2 medium lime
• 0.5 cup sour cream
• 12 6-inch corn tortillas
• 0.25 cup fresh cilantro

Cooking instructions

1. Preheat the air fryer to 400°F. Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel. Remove any loose skins. (about 5 min) — 400°F
2. Toss the chickpeas with olive oil, chili powder, cumin, smoked paprika, and 1/2 teaspoon of the salt. Arrange them in a single layer in the air-fryer basket. (about 2 min) — 400°F
3. Air-fry the chickpeas for 12 to 15 minutes, shaking the basket halfway through, until browned and crisp. Set aside. (about 15 min) — 400°F
4. While the chickpeas cook, toss the cabbage, diced avocado, chopped cilantro, and the juice of 1 lime with the remaining 1/4 teaspoon salt. Stir gently to keep the avocado from mashing completely. (about 5 min)
5. Stir the sour cream with the juice of the remaining lime. Add 1 to 2 teaspoons of water if needed to make a drizzleable lime crema. (about 2 min)
6. Warm the tortillas in the air fryer for 30 seconds or in a dry skillet for about 20 seconds per side. Fill each tortilla with avocado slaw and crispy chickpeas, then drizzle with lime crema and serve immediately. (about 3 min) — 350°F