Roasted Chickpea Tacos

I like tacos.  In fact, I’ve shared five taco recipes on this blog (that’s not including taco casseroles, burritos, or quesadillas, by the way).  Isn’t it amazing how you can make the same thing over and over again and it’s still different?

Today’s Vegetarian Friday version is (obviously) a meatless taco, with chickpeas (garbanzo beans) taking the place of the meat.  The thing I just love about this recipe is that the chickpeas are roasted in taco seasoning before constructing the tacos.  The pre-roasting adds just a little something extra that makes these tacos special!

            

Recipe Notes:

*The chickpeas can be roasted in advance to make meal prep even faster.

*Enjoy any excess roasted chickpeas as a healthy snack!

Roasted Chickpea Tacos

Inspired by My Life in Food

Roasted Chickpeas

2 tsp chili powder

1 ½ tsp ground cumin

1 tsp sea salt

1 tsp dried oregano

¼ tsp garlic powder

¼ tsp onion powder

1 tbsp lime juice

1 ½ tbsp water

1 (15 oz) can chickpeas, drained and rinsed

Tacos

2-3 8-inch flour tortillas

2 oz baby swiss cheese, sliced thin

Shredded lettuce

Guacamole

Salsa

Preheat the oven to 400 degrees F and spray a baking sheet with non stick spray.

In a medium sized bowl, whisk together the chili powder, cumin, salt, oregano, garlic powder, onion powder, lime juice, and water.  Add the chickpeas and toss to coat.

Pour the chickpeas onto the prepared baking sheet and arrange into a single layer.  Bake the chickpeas in the preheated oven for 25 minutes, stirring once half way through.

As the chickpeas finish cooking, arrange slices of cheese onto the flour tortillas.  Heat a small skillet over medium heat and toast the tortillas (cheese side up) until the bottom is crisp and the cheese is melted.  Immediately top the tortillas with lettuce, guacamole, salsa, and roasted chickpeas.

Serves 2