Roasted Chickpea Tacos
I've seen this recipe on two different blogs and had to try it. They turned out amazing & I'll definitely be making them again. Creag was a little apprehensive about a taco without meat, and I've never been so excited to finish cooking & try a taco in my life. Tacos are just tacos right? Not these! They turned out delicious & we even used the left over roasted chickpeas in our salad the next day for lunch & I got excited all over again!
To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed
For the Tacos:
1 tablespoon olive oil
1 onion, sliced
1 clove of garlic, minced
1 bell pepper, sliced (I just used red)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro
For serving:
Corn Tortillas
Diced tomatoes
Avocado slices
Plain Greek yogurt or sour cream (we were out so I added Salsa)
Directions:
1. To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions and bell pepper. Cook for 5 minutes.
3. Spoon roasted chickpea and vegetable mixture evenly down into the taco shell, and garnish with tomatoes, avocado slices, cheese (just a pinch), and Greek yogurt. Serve!
And because they were so healthy and we got a little antsy at home, we headed over to ruin our healthy dinner with a little Fro Yo! Maybe we'll skip this part next time? Or maybe not!
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