1-Preheat: Getting started with this baked crispy chickpea tacos recipe is simple and fun. Begin by preheating your oven to 425°F (220°C) to ensure everything crisps up nicely. This step sets the stage for achieving that perfect golden texture with spicy seasoning and fresh toppings.

2-Mix the Filling: Next, in a large bowl, mix the drained chickpeas, finely chopped red onions, olive oil, and all the spices including cumin, chili powder, garlic powder, paprika, oregano, kosher salt, and black pepper. Use a fork to mash the mixture lightly for even flavor distribution.

3-Warm the Tortillas: While the flavors blend, warm your 8 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them pliable and ready for filling. Brush both sides of each tortilla with olive oil to help them crisp in the oven.

4-Assembling and Baking the Tacos: Now for the fun part: add about 1/3 cup of the chickpea filling to one half of each tortilla. Top it with shredded red cabbage and 1 tablespoon of Mexican cheese blend, then fold the tortilla over and press down gently.

Place the assembled tacos on a lined sheet pan and bake for 5 minutes. Flip them and bake for another 10 minutes, then flip once more and bake for 5 more minutes until they’re golden and crisp. This process locks in the spicy seasoning and fresh toppings for a satisfying crunch.

5-Prepare the Sauce: While the tacos bake, prepare the avocado tahini sauce by blending 1/2 ripe avocado, 1/4 cup tahini, juice of 1 lime, 3 tablespoons water, 1/4 cup cilantro leaves, and a pinch each of kosher salt and black pepper until smooth. Add more water if needed for the right consistency.

6-Serve: Once done, garnish your tacos with chopped cilantro and serve them with the sauce on the side. Each serving offers around 367 calories, 42 grams of carbohydrates, 14 grams of protein, 18 grams of fat, 11 grams of fiber, and 494 milligrams of sodium, making it a healthy choice.