Air fryer buffalo chickpea tacos
Crunchy air-fried chickpeas tossed in tangy buffalo sauce and tucked into corn tortillas with cool slaw and a dill yogurt sauce, all the fun of wings for a dinner for two.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.30 a serving
- 540 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 can chickpeas, drained and rinsed
- 3 tbsp Buffalo wing sauce
- ½ cup plain Greek yogurt
- ½ tsp dried dill weed
- ½ lemon
- 6 corn tortillas
- 1½ cups coleslaw mix
- 1 stalk celery, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp blue cheese crumbles, crumbled (optional)
From your pantry
- 1 tbsp olive oil
- ¾ tsp garlic powder, divided
- 1 pinch salt
Each serving has about 540 calories, 25 g protein, 79 g carbs and 16 g fat, and costs about $2.30 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the chickpeas dry with paper towels and them with the oil, ½ teaspoon garlic powder and of salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Air fry at 400°F 12 to 15 minutes, shaking the basket every 5 minutes, until and they rattle.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 13 min
Dolly’s tip: A few will pop and jump. That’s normal and means they’re crisping.Tip the hot chickpeas into a bowl and them with the buffalo sauce.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Stir the yogurt with the dill, the rest of the garlic powder, the lemon juice and of salt.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Wrap the tortillas in a damp paper towel and microwave 45 seconds, until soft.
Timer: 45 sec
Fill the tortillas with slaw, buffalo chickpeas, celery and green onions, then with the yogurt sauce and scatter blue cheese on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
