Spicy Pineapple Roasted Chickpea Tacos (Vegan)
The best homemade chickpea tacos – filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
Tacos are something I could eat every day. They are so versatile and you can make them extremely healthy. While we love tacos with some meat, we also change it up a notch every now and then. And these spicy pineapple roasted chickpea tacos are just the perfect recipe for these kinds of days.
I like to make our own taco shells, just because they are so easy to make and much better than the ones I can find in the stores here. But you know, if you’re in a hurry or feeling lazy, those are completely fine 🙂 If you feel like making your own, I have a recipe for them here.
Summer is just around the corner, although it’s feeling more like the beginning of Spring over here with a ton of rain, wind and temperature much lower than I’d like right now. But, I’m looking forward to warmer weather and I’m keeping my fingers crossed they come sooner rather than later. When they do I’m ready with these recipes.
We like to make really easy and quick dinners in the Summer because we tend to hang out outside most of the day and want to stay out as long as possible. And this recipe is extremely quick. While you’re roasting the chickpeas in the oven you can prepare the avocado spread takes a minute or two and then a few minutes to chop up pineapple, peppers, and onions, and parsley for the salsa.
Spicy Pineapple Roasted Chickpea Tacos (Vegan)
Ingredients
- 6 taco shells (recipe to homemade tortillas in the description)
Spicy Roasted Chickpeas
- 1 can (400g or 14 oz) cooked chickpeas
- 2 tsp sweet paprika
- 1 tsp ground dried garlic
- 1 tsp cayenne pepper
- 1 TBSP olive oil
Avocado Spread
- 1 large avocado
- juice of one lime
- ¼ tsp salt
- pepper to taste
Pineapple salsa
- 1 cup finelly diced pineapple
- 1/2 cup finely diced red pepper
- 1/4 cup finelly diced red onions
- 1/4 cup finelly chopped parsley
- juice of one lime
Instructions
Spicy Roasted Chickpeas
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Preheat the oven to 200°C (400°F).
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Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.
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Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.
Avocado Spread
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While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.
Pineapple salsa
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Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.
Serving
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Once the chickpeas are done, heat the taco shells in a clean pan.
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Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.
