Introduction

Tacos are always a hit, and these Crispy Maple Dijon Chickpea Tacos with Tahini Slaw take the trend to the next level! This plant-based recipe offers a fantastic mix of sweet, tangy, and savory flavors with perfectly crispy chickpeas, drizzled in a maple-Dijon glaze, all tucked into warm tortillas. The crunchy tahini slaw adds creaminess and texture, making every bite satisfying. These tacos are great for Meatless Mondays, easy weeknight dinners, or as a crowd-pleaser at your next taco night. Plus, they’re loaded with plant-based protein and easy to prepare in under 30 minutes.

Ingredients

For the Crispy Maple Dijon Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

For the Tahini Slaw:

• 2 cups shredded cabbage (green or purple)
• 1 carrot, grated
• ¼ cup fresh cilantro, chopped
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• ½ tsp salt
• 2-3 tbsp water (to thin the dressing)

For Assembly:

• 8 small tortillas (corn or flour)
• 1 avocado, sliced
• Lime wedges (for serving)
• Hot sauce (optional)

Preparation

Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the drained chickpeas on a kitchen towel and pat them dry. Removing moisture ensures they become crispy.
3. Toss the chickpeas in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden and crispy.

Step 2: Make the Maple Dijon Glaze

1. While the chickpeas roast, whisk together maple syrup and Dijon mustard in a small bowl.
2. As soon as the chickpeas come out of the oven, toss them with the glaze to coat evenly. This step ensures the glaze sticks to the chickpeas without making them soggy.

Step 3: Prepare the Tahini Slaw

1. In a large bowl, combine the shredded cabbage, carrot, and cilantro.
2. In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, salt, and a few tablespoons of water to thin it out. Adjust the consistency to your liking.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 4: Warm the Tortillas

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
2. Alternatively, wrap the tortillas in foil and place them in the oven for a few minutes while the chickpeas roast.

Step 5: Assemble the Tacos

1. Lay out the warm tortillas and spread a generous amount of tahini slaw on the base of each taco.
2. Spoon the maple Dijon chickpeas on top of the slaw.
3. Add sliced avocado for creaminess and finish with a squeeze of lime.
4. If you like heat, drizzle with your favorite hot sauce.

COOKING Note

• For extra crispy chickpeas, let them cool slightly before tossing in the glaze.
• You can prep the slaw a few hours in advance to allow the flavors to meld. Just keep it chilled until ready to use.
• If the slaw becomes too thick after chilling, stir in a splash of water to loosen it.
• Use gluten-free tortillas if needed, or switch them for lettuce wraps for a low-carb option.

Serving Suggestions

• Serve with a side of black beans or corn salad for a complete meal.
• Pair the tacos with sparkling water with lime or a refreshing margarita.
• Make it a taco bar: lay out the components and let everyone build their own tacos!
• Top with extra cilantro or jalapeño slices for garnish.

Tips

• Double the batch of chickpeas—they make an amazing snack on their own!
• If you don’t have Dijon mustard, stone-ground mustard works well too.
• You can swap out cabbage for kale or brussels sprouts in the slaw.
• Store leftover chickpeas in an airtight container, but be aware they may lose some crispiness.
• These tacos are perfect for meal prep: store each component separately and assemble right before eating to maintain texture.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (Per Serving – 2 Tacos)

Calories: 350
Protein: 12 g
Sodium: 430 mg

Conclusion

These Crispy Maple Dijon Chickpea Tacos with Tahini Slaw are proof that plant-based eating doesn’t have to be boring. With crispy, glazed chickpeas and a refreshing tahini slaw, these tacos hit all the right notes—sweet, tangy, savory, and crunchy. They’re a great choice for anyone looking for a quick, healthy, and flavorful meal. Whether it’s for a weeknight dinner or a fun taco night with friends, these tacos are guaranteed to impress.

Crispy Maple Dijon Chickpea Tacos with Tahini Slaw

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

For the Crispy Maple Dijon Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

For the Tahini Slaw:

• 2 cups shredded cabbage (green or purple)
• 1 carrot, grated
• ¼ cup fresh cilantro, chopped
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• ½ tsp salt
• 2–3 tbsp water (to thin the dressing)

For Assembly:

• 8 small tortillas (corn or flour)
• 1 avocado, sliced
• Lime wedges (for serving)
• Hot sauce (optional)

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Instructions

Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the drained chickpeas on a kitchen towel and pat them dry. Removing moisture ensures they become crispy.
3. Toss the chickpeas in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden and crispy.

Step 2: Make the Maple Dijon Glaze

1. While the chickpeas roast, whisk together maple syrup and Dijon mustard in a small bowl.
2. As soon as the chickpeas come out of the oven, toss them with the glaze to coat evenly. This step ensures the glaze sticks to the chickpeas without making them soggy.

Step 3: Prepare the Tahini Slaw

1. In a large bowl, combine the shredded cabbage, carrot, and cilantro.
2. In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, salt, and a few tablespoons of water to thin it out. Adjust the consistency to your liking.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 4: Warm the Tortillas

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
2. Alternatively, wrap the tortillas in foil and place them in the oven for a few minutes while the chickpeas roast.

Step 5: Assemble the Tacos

1. Lay out the warm tortillas and spread a generous amount of tahini slaw on the base of each taco.
2. Spoon the maple Dijon chickpeas on top of the slaw.
3. Add sliced avocado for creaminess and finish with a squeeze of lime.
4. If you like heat, drizzle with your favorite hot sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350
• Sodium: 430 mg
• Protein: 12 g