Smashed Chickpea Tacos
These smashed chickpea tacos are crispy, incredibly craveable, and perfect for weeknight dinners. Make the chickpea filling quickly in the food processor, roll it into a ball, press it until crispy and golden, then top it with a cooling avocado salsa and crunchy cabbage slaw. These taste like way more effort than it takes!
Sometimes Instagram is actually helpful, so when I saw the viral smashed chicken tacos, I knew I had to make my own version with chickpeas! Just like my Crispy Black Bean Tacos, the key to these smashed chickpea tacos is griddling them so the tortilla gets crunchy and golden-crispy.
With 6 grams of both protein and fiber per serving, these colorful chickpea tacos are healthy and hearty.
Why I love these smashed chickpea tacos
All tacos are great, but smashed tacos are especially good because the inside layer is slightly crunchy and crispy, along with the tortilla. If you love layering textures as much as I do, then you’ll love these tacos.
Chickpeas are the star here– mashed and well-seasoned, they get rolled into balls before being smashed on a griddle. The mayo, oil, and cheese (regular or vegan) help to bind everything together so you get plenty of texture in every bite.
Then, we top the whole taco with a quick cabbage slaw and a slightly spicy, creamy salsa. These are fresh, fun, and my newest take on taco night.
Ingredient Notes
- Chickpeas: Obviously! I use canned for ease. They’re the hearty, protein-rich base and mash into the perfect craggy texture.
- Soy sauce: I know it sounds odd, but it adds savory, umami-rich depth and just enough salt to season the whole mixture. Taste and add more salt if you need after adding the soy sauce.
- Oil: I use a neutral oil like avocado or canola; it helps the patties crisp up in the skillet. Use extra oil to help grease the skillet or griddle.
- Mayo: Just a tablespoon adds richness and helps everything crisp; use vegan mayo to keep it plant-based.
- Scallion: Thinly sliced and folded right in for a little fresh bite. You can also fold in freshly chopped cilantro if you’d like more fresh flavor.
- Avocado:Â This is for the salsa (but kinda more like a sauce), and it makes the salsa creamy without added dairy, while also providing plenty of healthy fats and fiber. Yes, fiber! One avocado contains ~9 g of fiber.
- Purple Cabbage: Or red cabbage, same thing! About half a head, thinly sliced for crunch and color along with a little more mayo and lime juice to create a quick slaw.
- Tortillas: You can use whatever tortillas you want. I prefer corn because they crisp up nicely in the skillet, but flour works too, and I’ve tested both. If you can find them, I also love a corn flour blend for the best of both worlds!
How to Make
Nothing here is complicated, and you can make the chickpea balls and avocado salsa a day before (or morning of!)
Make the Chickpea Mash
I use a food processor, but you can also use a fork or potato masher. Add all the ingredients to a bowl and either pulse in a food processor until combined or mash down. Taste and adjust based on what you like– more salt, scallions, seasonings, ect.
Shape
Scoop a 2-ounce portion of the mixture and roll into a ball. These don’t have to be perfect, but you should get about 8 balls.
Make the Salsa
Blend everything together using a mini food processor or a blender. Start with 3/4 cup of water, adding more if needed. The salsa should be thick, but pourable. Err on the side of thick rather than thin, as you can always thin it with water or lime juice, but it’s harder to thicken.
Crisp On a Griddle
I use a wide, flat griddle so I can make 3-4 tacos at a time, but a wide, flat skillet also works. Grease the skillet or griddle with a little more oil, then place the ball on top and add a tortilla directly on it. Now, smash! Use a smash burger press, a wide, flat spatula, or even a small quarter-sheet pan to press down. The patty should smash around the tortilla! If you want really cheesy tacos, sprinkle a little cheese over the ball before placing the tortilla on top.
Cook for a few minutes to sear the chickpea filling, then flip the tortilla and cook for an extra minute or two to crisp up and turn golden brown.
Assemble
Top each crispy taco with a generous spoonful of the avocado salsa and a handful of the cabbage slaw.
Expert Tips for Success
The single biggest thing standing between you and crispy (not soggy) tacos is moisture, so it’s worth a little care up front. After you rinse the chickpeas, spread them on a towel and pat them dry if they are wet, and don’t skip the cornstarch, as that’s what gives you a crackly, browned crust instead of a soft patty.
When you smash the patty onto the tortilla, press it thin and even, right out to the edges. A thinner layer means more surface area comes into contact with the hot pan, resulting in crisper edges. And resist the urge to move the taco while it cooks so the crust can set before you flip.
Frequently Asked Questions
How do I keep the chickpea patties from falling apart?
The cornstarch and mayo are your binders here. Also, make sure the chickpeas are mashed enough to hold together and pat them dry before mashing, since excess moisture is the usual culprit. If the mixture still feels loose, stir in a few tablespoons of breadcrumbs.
Can I make these gluten-free?
Yes. Use tamari or coconut aminos in place of soy sauce and choose corn tortillas. Everything else in the recipe is naturally gluten-free.
What tortillas work best for smashed tacos?
Smaller corn or flour tortillas work best because they’re easy to smash, flip, and fold. Warm them slightly first, so they stay pliable and don’t crack when you fold them around the filling.
Variations
Each of these keeps the base recipe intact; just swap or add one thing to change the flavor:
- Extra spicy: Use serrano peppers or an extra jalapeno in the salsa and stir a pinch of cayenne into the chickpeas.
- Smoky: Add 1/2 teaspoon smoked paprika and a little chipotle powder to the chickpea mixture.
- Double Cheesy: Sprinkle a bit of regular or vegan cheese onto the tortilla side as it warms so it melts into the taco.
Storing and Reheating
These are best fresh, but leftovers will keep! Here’s how to keep the leftovers: make the chickpea filling balls and refrigerate them, along with the slaw and avocado salsa.
When ready to serve again, make the tacos as directed and stir the salsa. The cabbage may wilt a little, but I’ve stored this in the fridge for 3 days, and it still tastes great, just not as crisp as the first day.
Smashed Chickpea Tacos with Avocado Salsa and Cabbage Slaw
Equipment
IngredientsÂ
For the Tacos:
- 1 can chickpea, drained and rinsed
- 1 Tablespoon soy sauce
- 1 Tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 Tablespoon mayo
- 2 teaspoons cornstarch
- 1 scallion, thinly sliced, white and green parts
- 1/3 cup finely shredded cheddar, regular or dairy-free
- 8 tortillas, corn or flour
Avocado Salsa
- 1 avocado
- 1/2 cup packed cilantro
- 1 jalapeno peppers
- 2 scallions, sliced
- 1 lime, zest and juice
- 1/2 teaspoon salt and pepper
- 3/4 cup water
For the Slaw:
- 1/2 head red cabbage, thinly sliced
- 2 tablespoons mayo of choice
- 1/2-1 lime, zest and juice
- salt & pepper
Instructions
- Make the Filling: Place all of the ingredients for the tacos in a food processor: drained and rinsed chickpeas, soy sauce, oil, spices, mayo, scallions and cheese, if using. Pulse until combined. Alternatively, use a fork or potato masher to combine. Taste, adjusting seasoning if needed, then roll into ~2 ounce balls (you should have 8 balls) and place in the fridge while you make the salsa and slaw.
- Make the Salsa: Add all of the ingredients to a blender and puree until creamy and smooth, stopping to scrape down the sides as needed. Taste, adjusting seasoning as needed.
- Make the Slaw: Thinly slice the cabbage and add it to a large bowl with the mayo, lemon juice and salt & pepper. Massage with your hands to soften the cabbage and make sure the mayo gets evenly incorporated. Taste, adjusting seasoning.
- Make the Tacos! Heat a large griddle or skillet, like a cast-iron skillet, over medium-high heat. Lightly grease the skillet with a little oil and add a chickpea ball. Top with a tortilla, then press down until flattened. I use a smash burger press but a wide, flat spatula or baking sheet will also work. Cook 2-3 minutes, then flip and cook another minute or two. Top with the slaw and sauce!
Notes
Nutrition
More Taco Recipes
- Vegan Lentil Tacos
- 10 Minute Black Bean Tacos
- Zucchini and Corn Tacos
- Crispy Tofu Tacos with Lime Crema
- Buffalo Tofu Tacos with Avocado Slaw
- Vegan Fish Tacos
- Lentil Tacos with Roasted Cauliflower
If you try these smashed chickpea tacos, make sure to come back to leave a comment and a rating. Your reviews help other readers and always make my day.