Crispy Vegetable and Chickpea Tacos

Crispy Vegetable and Chickpea Tacos are a delightful blend of seasoned chickpeas and fresh vegetables, all wrapped in a crunchy taco shell. Perfect for a healthy midnight snack, these tacos are both satisfying and nutritious.

Ingredients

• Canned chickpeas - 1 cup (240g), drained and rinsed
• Corn tortillas - 4 small (approximately 20 cm diameter)
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Avocado - 1 medium, sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the drained chickpeas, diced red bell pepper, diced zucchini, diced red onion, olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss until everything is well coated.
3. Spread the chickpea and vegetable mixture onto a baking sheet in a single layer.
4. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly crispy, stirring halfway through.
5. While the mixture is roasting, warm the corn tortillas in a skillet or on a separate baking sheet in the oven for about 5 minutes until soft.
6. Once the vegetables and chickpeas are ready, fill each tortilla with the mixture.
7. Top with fresh cilantro and slices of avocado. Serve with lime wedges on the side.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein from chickpeas.

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