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Tortilla Pizzas with Pepperoni Chickpeas

These tortilla pizzas with pepperoni chickpeas are so easy and so quick to make. They have tons of texture, are incredibly flavorful and super satisfying too. Perfect for a quick lunch or dinner!
5 from 16 votes
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  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon minced onion
  • ½ teaspoon garlic powder
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ¼ teaspoon dried oregano
  • kosher salt and pepper
  • 2 burrito size flour tortillas
  • 1 cup marinara sauce
  • 1 cup grated mozzarella cheese, or an italian blend/provolone/etc
  • finely grated parmesan cheese, for sprinkling
  • chopped fresh basil or parsley, for sprinkling


  • Preheat the oven to 425 degrees F.
  • Drain and rinse the chickpeas and place them on a towel. Pat them dry and remove any excess skins. Put the chickpeas in a bowl and drizzle with 1 tablespoon of olive oil. Stir together the paprika, minced onion, garlic powder, pepper flakes, oregano, and a pinch of salt and pepper. Sprinkle all over the chickpeas and toss well.
  • Heat the other tablespoon of olive oil in a nonstick skillet over medium heat. Add the chickpeas and let them get crispy for 5 minutes, tossing a few times as the cook. Remove from the heat.
  • Spray a baking sheet with olive oil spray. I find this helps the bottom of the tortilla crisp up.
  • Place the tortillas on the baking sheet. Spray them lightly with the olive oil spray.
  • Spread the marinara on the tortillas (I divide it evenly, ½ cup each), leaving a ½ inch border on the edges. Sprinkle all over with the cheese. Top with the chickpeas.
  • Bake the tortillas for 10 to 12 minutes, or until the edges are golden brown and the cheese is melted. Remove from the oven and sprinkle with parmesan, crushed red pepper flakes and fresh herbs. Slice and serve!

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