Roasted Chickpea Tacos

I had seen a few people post about this recipe and I knew I wanted to try it out. My husband isn't always gung-ho for vegetarian dinners but he LOVED these tacos (I did make him some chicken breast on the side for added protein). It was a healthy spin on Mexican food that will definitely be made in our house again. In fact, chickpeas are now a staple in our pantry. You may be weirded out by the name but I promise you will love these delicious tacos. Try them!

*makes 5 large tacos

Ingredients- roasted chickpeas

2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp ground cumin
1 tsp sea salt
1 tbsp lime juice
2 tbsp water
1 (15 oz.) can of chickpeas, drained and rinsed

Ingredients- tacos

Olive oil

1 tsp minced garlic

1/2 onion

1/2 red bell pepper

Hard taco shells

Toppings- guac, sour cream, shredded cheese

1. Preheat oven to 400 degrees. In a bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. 

2. Placed seasoned chickpeas on a baking sheet covered in tin foil. Make sure they are lad out evenly and not on top of each other

3. Bake for 25 minutes, stirring once during cooking, until chickpeas are slightly crispy.

4. While baking, chop the onion and bell pepper finely

5. Heat olive oil in a medium skillet and saute garlic, onion and pepper 3-5 minutes. Set aside

6. When chickpeas are roasted, spoon into hard taco shells and top with the sauteed veggies and any additonal toppings