These Air Fryer Chickpea Tacos are the kind of dinner that comes together while you're still unpacking your bag from work. Crispy spiced chickpeas, cool lime crema, crunchy cabbage, and salty feta pack a lot of texture into every tortilla, and the whole thing leans on pantry staples you probably already have.
About 25 minutes start to finish, including chickpea prep while the air fryer runs.
Per serving (makes 3): 479 cal · 23.4g protein · 65.1g carbs · 15.0g fat
Ingredients
- 2 cup chickpeas
- 1 tbsp olive oil
- 6 oz corn tortilla
- 1/2 cup feta cheese
- 3/4 cup greek yogurt
- 2 cup cabbage
- 2 tbsp lime
- 1 tbsp chili powder
Instructions
- Toss drained chickpeas with olive oil and chili powder.
- Air fry at 400F for 12 minutes, shaking halfway, until crispy.
- Stir lime juice into greek yogurt for a quick crema.
- Warm tortillas, then load with chickpeas, shredded cabbage, crema, and feta.
Meal prep & storage
Air fry a double batch of chickpeas and store them in an airtight container in the fridge for up to 4 days, keeping the crema in a separate jar so nothing gets soggy. Shredded cabbage holds well for 3 days in a sealed bag with a paper towel to absorb moisture. Re-crisp the chickpeas in the air fryer for 3 minutes at 375F before assembling fresh tacos.
Swaps
Swap the chickpeas for white beans or roasted cauliflower if that's what you have on hand, and use flour tortillas when you want a softer bite. For a dairy-free version, sub coconut yogurt for the greek yogurt and a crumbled almond feta or a sprinkle of toasted pepitas in place of the cheese. Cotija works beautifully instead of feta if you want a more traditional taco finish.
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