Crispy Chickpea And Broccolini Tacos With Avocado C

Name: Crispy Chickpea And Broccolini Tacos With Avocado Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crispy Chickpea and Brocolini Tacos; 15 ounces chickpeas; 1.5 tablespoons olive oil; 2 bunches broccolini; 6 corn tortillas; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 2 teaspoons Paprika; Salt and pepper to taste; 1 lime (cut into wedges); Avocado Crema; 1/2 avocado; 3-4 tablespoons almond milk; 1 teaspoon garlic powder; 1-2 teaspoons chili powder (depending on desired spiciness level!)

Servings: persons

Crispy Chickpea and Brocolini Tacos
15 ounces chickpeas
1.5 tablespoons olive oil
2 bunches broccolini
6 corn tortillas
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 teaspoons Paprika
Salt and pepper to taste
1 lime (cut into wedges)
Avocado Crema
1/2 avocado
3-4 tablespoons almond milk
1 teaspoon garlic powder
1-2 teaspoons chili powder (depending on desired spiciness level!)

1
Preheat oven to 375 degrees F and set out a baking sheet with foil.
2
Drain chickpeas well. Rinse well with water and thoroughly drain.
3
Spread the chickpeas out on a clean paper towel and use your hands to gently roll and dry the chickpeas. Some of the skins will start coming off, and this is ok!
4
Transfer the chickpeas to a mixing bowl and coat with1 tablespoon of olive oil, paprika, garlic and onion powders. Mix well to combine.
5
Add salt and pepper to taste.
6
Bake for a total of 30-35 minutes or until golden brown and crispy to the touch.
7
In the meantime, coat broccolini with 1/2 tablespoon of oil and salt/pepper to taste and make avocado crema (instructions below)
8
Once chickpeas are crispy, add broccolini to the pan and cook for an additional 10 minutes.
9
Remove from oven and toss chickpeas and broccolini together.
10
For the avocado crema, use a blender (I used a magic bullet) to blend 1/2 of an avocado, 3 tablespoons of almond milk, garlic powder, and chili powder.
11
Add an additional 1 tablespoon of almond milk if crema is too thick.
12
Add salt and pepper to taste.
13
To serve, warm tortillas in the still-warm oven for two minutes. Then fill with chickpea and broccolini mixture, and top with avocado crema. Top with lime juice if desired, and enjoy!

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crispy Chickpea and Brocolini Tacos, 15 ounces chickpeas, 1.5 tablespoons olive oil, 2 bunches broccolini, and more.

Yes, Crispy Chickpea And Broccolini Tacos With Avocado Crema falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Chickpea And Broccolini Tacos With Avocado Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions