Roasted Chickpea Tacos

It is only fitting that my first post is about chickpeas.  You can’t go wrong with Mr. Garbanzo or Ms.Chickpea.  This recipe came from my colleague and friend, Mara.  It has been a staple ever since she introduced us.  Super simple, super delicious.  Check it out.  If you’re near a place that makes fresh tortillas then I highly recommend that you swing by and pick some up before making these tasty morsels.  I like to double the recipe and go heavy on the seasoning.  They make a great lunch the next day.

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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

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

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One Response to Roasted Chickpea Tacos

  1. Pingback: Chickpea Tacos–Revisited with Additions | The Vegan Life

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