Introduction

Tacos are the ultimate crowd-pleasers, and this plant-based version featuring crispy maple Dijon chickpeas with a creamy tahini slaw brings a new twist to the table. Combining the crispy texture of roasted chickpeas with the sweet, tangy notes of maple and Dijon mustard makes these tacos irresistibly delicious. The tahini slaw adds crunch and creaminess, creating the perfect balance of flavors and textures.

This recipe is not only flavorful but also vegan, gluten-free, and perfect for weeknight dinners or meal prep. Whether you’re catering to plant-based eaters or just looking for a lighter taco option, these tacos are guaranteed to be a hit! Let’s dive into the details of this trendy, nutritious dish.

Ingredients

For the Crispy Maple Dijon Chickpeas:

• 1 ½ cups canned chickpeas (drained, rinsed, and dried)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

For the Tahini Slaw:

• 2 cups shredded cabbage (green or purple)
• 1 small carrot, grated
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• ½ tsp garlic powder
• 2-3 tbsp water (to thin the dressing)
• Salt and pepper to taste

Taco Assembly:

• 6 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro leaves for garnish
• Lime wedges (for serving)

Preparation

Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the rinsed and dried chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Roast for 15-20 minutes or until the chickpeas turn golden and crispy, stirring halfway through for even cooking.

Step 2: Coat the Chickpeas in Maple Dijon Glaze

1. In a small bowl, whisk together the Dijon mustard, maple syrup, and a pinch of salt.
2. Once the chickpeas are out of the oven, toss them immediately in the maple Dijon glaze to coat evenly.

Step 3: Make the Tahini Slaw

1. In a bowl, combine the tahini, lemon juice, maple syrup, garlic powder, and a pinch of salt.
2. Slowly whisk in water, 1 tablespoon at a time, until the dressing reaches a creamy but pourable consistency.
3. Add the shredded cabbage and grated carrot to the dressing and toss to coat evenly. Season with salt and pepper to taste.

Step 4: Warm the Tortillas

1. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until lightly charred.
2. Alternatively, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to soften.

Step 5: Assemble the Tacos

1. Add a generous spoonful of the tahini slaw to each tortilla.
2. Top with the crispy maple Dijon chickpeas.
3. Add avocado slices and garnish with fresh cilantro.
4. Serve with lime wedges on the side for an extra burst of flavor.

Cooking Notes

• Chickpea crispiness: Make sure the chickpeas are fully dry before roasting to achieve maximum crispiness.
• Adjust sweetness: For a less sweet version, reduce the amount of maple syrup in the glaze and slaw.
• Storage: Store leftover chickpeas and slaw separately in airtight containers. Reheat the chickpeas in the oven or air fryer to restore their crispiness.

Serving Suggestions

• These tacos are perfect on their own, but for a complete meal, serve with a side of Mexican rice or black bean salad.
• Pair with a mango salsa or pico de gallo for extra flavor.
• For a smoky kick, drizzle some chipotle sauce or add pickled jalapeños.

Tips

• Make it gluten-free: Use certified gluten-free tortillas.
• Nut-free option: This recipe is naturally nut-free, but always double-check ingredient labels if you have specific allergies.
• Meal prep: Store leftover chickpeas in an airtight container, and they’ll stay crispy for 2 days. The tahini slaw can be made ahead and kept in the fridge for up to 3 days.
• Customize: Feel free to swap chickpeas for crispy tofu or black beans for variety.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Nutritional Information (Per Serving – 2 Tacos)

• Calories: 380
• Protein: 12g
• Sodium: 320mg
• Fat: 18g
• Carbohydrates: 42g
• Fiber: 9g

Conclusion

These Crispy Maple Dijon Chickpea Tacos with Tahini Slaw are the perfect blend of crunchy, creamy, sweet, and savory. The crispy chickpeas coated in a maple-Dijon glaze add an irresistible texture, while the tahini slaw offers a refreshing contrast. Tacos are always a crowd-favorite, and this plant-based version delivers all the flavors you crave with none of the heaviness. Ideal for weeknight dinners or casual gatherings, these tacos are sure to become a new favorite in your rotation. Simple, healthy, and delicious—what more could you want?

Crispy Maple Dijon Chickpea Tacos with Tahini Slaw

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• Author: Imili Johnson
• Total Time: 30 minutes

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Ingredients

Scale 1x2x3x

For the Crispy Maple Dijon Chickpeas:

• 1 ½ cups canned chickpeas (drained, rinsed, and dried)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

For the Tahini Slaw:

• 2 cups shredded cabbage (green or purple)
• 1 small carrot, grated
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• ½ tsp garlic powder
• 2–3 tbsp water (to thin the dressing)
• Salt and pepper to taste

Taco Assembly:

• 6 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro leaves for garnish
• Lime wedges (for serving)

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Instructions

Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the rinsed and dried chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Roast for 15-20 minutes or until the chickpeas turn golden and crispy, stirring halfway through for even cooking.

Step 2: Coat the Chickpeas in Maple Dijon Glaze

1. In a small bowl, whisk together the Dijon mustard, maple syrup, and a pinch of salt.
2. Once the chickpeas are out of the oven, toss them immediately in the maple Dijon glaze to coat evenly.

Step 3: Make the Tahini Slaw

1. In a bowl, combine the tahini, lemon juice, maple syrup, garlic powder, and a pinch of salt.
2. Slowly whisk in water, 1 tablespoon at a time, until the dressing reaches a creamy but pourable consistency.
3. Add the shredded cabbage and grated carrot to the dressing and toss to coat evenly. Season with salt and pepper to taste.

Step 4: Warm the Tortillas

1. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until lightly charred.
2. Alternatively, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to soften.

Step 5: Assemble the Tacos

1. Add a generous spoonful of the tahini slaw to each tortilla.
2. Top with the crispy maple Dijon chickpeas.
3. Add avocado slices and garnish with fresh cilantro.
4. Serve with lime wedges on the side for an extra burst of flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 380
• Sodium: 320mg
• Fat: 18g
• Protein: 12g