Crispy Campfire Chickpea Tacos
These Crispy Campfire Chickpea Tacos are a fun, flavorful, and healthy meal that’s perfect for cooking over an open fire or on the grill.
The crispy chickpeas are seasoned with spices and roasted until golden and crunchy, making them the perfect filling for soft corn tortillas.
Topped with fresh veggies, creamy avocado, and a zesty lime sauce, these tacos are a delicious and satisfying meal that’s packed with plant-based protein.
They’re ideal for vegetarian campers, outdoor enthusiasts, or anyone craving a quick, tasty taco.
Why You’ll Love This Recipe
Crispy chickpeas add a satisfying crunch to these tacos, and their versatility allows you to customize the seasoning to suit your preferences.
The combination of crispy chickpeas, cool avocado, and fresh veggies makes these tacos incredibly refreshing and vibrant. Plus, they’re easy to make on a campfire, and cleanup is a breeze!
Ingredients:
1- For the Crispy Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
2- For the Tacos:
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 1 cup shredded cabbage (optional, for crunch)
- 1/4 red onion, finely sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
3- For the Lime Sauce (Optional):
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and pepper, to taste
Step-by-Step Instructions:
- Prepare the Crispy Chickpeas: Preheat your campfire or grill to medium heat. On a baking sheet or in a cast-iron skillet, toss the drained chickpeas with olive oil, paprika, cumin, garlic powder, chili powder, salt, and pepper. Spread the chickpeas out in an even layer.
- Cook the Chickpeas: Place the baking sheet or skillet over the campfire or grill. Roast the chickpeas for 15-20 minutes, stirring occasionally, until they are golden and crispy. Be careful not to burn them. Once crispy, remove them from the heat and set aside.
- Prepare the Lime Sauce: In a small bowl, mix together sour cream (or Greek yogurt), lime juice, olive oil, and a pinch of salt and pepper. Stir until smooth.
- Warm the Tortillas: Heat the corn tortillas over the campfire or on a grill for about 1 minute per side, or until they are warm and slightly charred.
- Assemble the Tacos: Once the chickpeas are crispy and the tortillas are ready, spoon some chickpeas onto each tortilla. Top with avocado slices, shredded cabbage (optional), red onion, and fresh cilantro. Drizzle with lime sauce if desired.
- Serve: Serve the tacos immediately, garnished with extra cilantro and lime wedges on the side.
Expert Tips for the Recipe:
- Spice Adjustments: If you like your tacos spicier, you can add more chili powder or sprinkle some jalapeño slices on top.
- Make-Ahead Option: You can prep the chickpeas and sauce ahead of time, and simply reheat the chickpeas on the grill or campfire when you’re ready to assemble the tacos.
- Avocado Alternatives: If you’re not a fan of avocado, you can swap it for guacamole or even a drizzle of tangy salsa for a different flavor.
Crispy Campfire Chickpea Tacos
Ingredients
For the Crispy Chickpeas:
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- Salt and pepper to taste
For the Tacos:
- 8 small corn tortillas
- 1 ripe avocado sliced
- 1 cup shredded cabbage optional
- 1/4 red onion finely sliced
- Fresh cilantro chopped
- Lime wedges for serving
For the Lime Sauce (Optional):
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Toss chickpeas with olive oil and spices. Roast on the grill or over the campfire for 15-20 minutes, stirring occasionally.
- Mix together sour cream, lime juice, olive oil, salt, and pepper for the sauce.
- Heat the tortillas over the campfire or grill until warm and slightly charred.
- Assemble the tacos with chickpeas, avocado, cabbage, red onion, and cilantro.
- Drizzle with lime sauce and serve immediately.
