creamy, dreamy
Table of contents
About this recipe
I’m obsessed with quick recipes — especially the kind that are healthy, satisfying, and full of protein! These chickpeas go with absolutely everything — on bread, in a tortilla, in a taco (especially a sushi taco!), in a bowl or salad, you name it. You can easily change up the seasoning to whatever you like. Honestly, at first I hesitated to post it as a recipe because it felt too simple, but it’s just so useful, light, and made with ingredients everyone already has at home. Plus, it keeps amazingly well in the fridge and still tastes great after 3 days.
Ingredient Notes & Substitutes – Curry Yoghurt Chickpeas
Chickpeas – Canned, drained, and rinsed well. You can also use cooked from dry.
Yogurt – Use plant-based yogurt; coconut or soy works great for creaminess.
Yellow Curry Powder – Adds warmth and complexity.
Turmeric – For color, anti-inflammatory benefits, and a mild earthy note.
Smoked Paprika – Deepens the flavor with a hint of smokiness.
Sriracha – Brings a little kick; adjust to your spice level.
Black Sesame or Nigella Seeds – Add crunch and a beautiful visual finish.
Ingredient Notes & Substitutes – Sushi Tacos
Sticky Rice (Glutinous rice) – Rinsed and soaked before cooking to make it soft and sticky, perfect for holding the taco shape.
Nori Sheets – Slightly larger than the taco size; provides a crispy, umami base.
Olive Oil Spray – Helps crisp the rice and adds a touch of flavor.
Salt & Pepper – Light seasoning for the rice’s cooking.
Wakame Seaweed (optional) – Adds extra umami and visual appeal.
Toppings / Fillings – Any favorite sushi taco fillings, like curried chickpeas, tofu, or veggies.
Step-by-step short instructions
Recipe card with notes
Quick Curry Chickpeas in Sushi Tacos
Equipment
- Mixing Bowl
- Air fryer / Oven - For the Sushi Tacos
Ingredients
- 1 can (400 g) chickpeas (drained and rinsed well)
- ½ cup plant-based yogurt (coconut or soy)
- ½-1 tsp salt (start with ½ tsp and add more if needed)
- 1 tsp yellow curry powder
- ½ tsp turmeric
- 1 tsp smoked paprika
- 1 tsp sriracha
- 2 tsp black sesame or nigella seeds
- 1 cup sticky rice (Glutinous rice) (uncooked)
- 1 tsp salt
- pepper (to taste)
- wakame seaweed
- 4 nori sheets
- Olive oil spray
Instructions
Curry Yoghurt Chickpeas
- Mix it up – Combine all ingredients except the sesame or nigella seeds in a bowl. Stir until smooth and well combined.
- Finish & chill – Add the seeds, mix gently, and refrigerate for up to 3 days.
- Serve – Enjoy on bread, in a bowl, tortilla, or sushi taco.
Sushi Tacos
- Prepare the sticky rice – Rinse the rice thoroughly and soak in boiling water for 20 minutes before cooking, strain and rinse very well until the water runs clean. Add water in a 1:1 ratio, season with 1 tsp salt, pepper, and add a wakame seaweed on top for the cooking. Should take about 30 minutes on stove / rice cooker. Let the rice cool slightly.
- Prepare the nori shells – Cut the nori sheets into circles slightly larger than your desired taco size (the rice will shrink slightly). Spread a thin layer of the cooked and cooled rice on each sheet and lightly spray with olive oil. Shape them into taco shells using the oven or air fryer and bake at 180°C (350°F) until the rice is lightly golden.
- Fill – Add your favorite toppings and enjoy.
