Asian Chickpea Rice Paper Tacos

Active Time: 10 minutes • Total Time: 30 minutes

Yields: 12 Tacos

Asian Chickpea Rice Paper Tacos
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  • 1 Kit Earthbound Farm Asian Chopped Kit
  • 24 Oz Chickpeas
  • 3 Tbsp Tamari (or soy sauce)
  • 3 Tbsp Coconut Sugar
  • 2 Tbsp Avocado Oil
  • 1 Tsp Ground Ginger
  • 1 Tsp Chili Flakes
  • 12 6" Rice Paper Wrappers
  • 1 Medium organic avocados
  • 1/2 Cup Cilantro Leaves, chopped
  • 2 Medium Limes, sliced

Inspired by Ful.filled and by thefeedfeed, this recipe features rice paper taco shells filled with Asian chopped salad and topped off with tamari roasted chickpeas, avocado, cilantro & a squeeze of lime – for a taco that is not only delicious but just happens to be vegan too!

Line a baking sheet with parchment paper & pre-heat the oven to 375f degrees

Drain the chickpeas and toss in a bowl with tamari, sugar, oil, ground ginger & chili flakes

Spread chickpeas on baking sheet & roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly

While the chickpeas roast in the oven, add the chopped salad, dressing & crunchy toppings to a bowl and toss to combine

Heat a pan over medium heat with enough oil to fully cover the bottom of the pan (the amount needed varies based on the size of your pan, but about 1/8″ depth of oil should be sufficient)

Once the oil is nice and hot, place a rice paper sheet on top of the oil, holding the center of the paper down with a spatula as the paper fries – the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature)

Place fried rice paper shells on a paper towel lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed

Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, a slice of avocado, cilantro leaves and serve with wedges of lime

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