Crispy Chickpea Tacos with Charred Pineapple Salsa
Smoky, crunchy chickpeas meet sweet-charred pineapple in these bright, weeknight-friendly tacos. Add creamy avocado and a squeeze of lime for a lively dinner in about 30 minutes.
Ingredients
- 2 cans chickpeas, drained, rinsed, and thoroughly dried
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups diced fresh pineapple
- 1/4 small red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped cilantro
- 1 lime, juiced, plus wedges for serving
- 8 small corn tortillas
- 1 ripe avocado, sliced
Instructions
- Heat the oven to 425°F (220°C). Toss the dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread them on a baking sheet and roast for 25 to 30 minutes, shaking the pan once, until crisp.
- Meanwhile, heat a dry skillet over medium-high heat. Add the pineapple in a single layer and cook for 2 to 3 minutes per side, until browned in spots. Let it cool slightly, then mix with red onion, jalapeño, cilantro, and lime juice.
- Warm the tortillas in a dry skillet or directly over a low gas flame, turning once.
- Fill each tortilla with crispy chickpeas, charred pineapple salsa, and avocado. Serve with lime wedges.