Roasted Chickpea Tacos

Roasted Chickpea Tacos are a delightful fusion of crispy roasted chickpeas and fresh, vibrant toppings, all wrapped in soft tortillas. This healthy dish offers a satisfying crunch and plenty of flavor, making it perfect for a quick weeknight dinner.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Avocado - 1 medium, sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Red cabbage - 1 cup, shredded
• Sour cream or Greek yogurt - 2 tablespoons (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine the drained chickpeas, olive oil, cumin, paprika, garlic powder, salt, and black pepper. Toss until the chickpeas are well-coated.
3. Spread the chickpea mixture in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
5. While the chickpeas are roasting, prepare the toppings by slicing the avocado, chopping the cilantro, and shredding the red cabbage.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
7. Assemble the tacos by placing a generous amount of roasted chickpeas on each tortilla, followed by sliced avocado, shredded cabbage, and chopped cilantro.
8. Serve with lime wedges and a dollop of sour cream or Greek yogurt, if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from chickpeas, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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