Slightly crisp roasted beans are a fantastic plant-based filling in these chickpea tacos. Load them up with your favorite toppings and enjoy!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Entree
Cuisine: Mexican-Inspired, Plant-Based
Keyword: gluten free recipe, low sugar recipe
Servings: 43 tacos each
Calories: 246kcal
Author: Jen Hansard
Ingredients
12corn tortillaswarmed
215-oz canschickpeasdrained and rinsed
½yellow oniondiced
2tablespoonavocado oil
2teaspoonlimejuice
1teaspoonmaple syrup
Homemade Taco Seasoning (can also use store-bought)
½teaspooncuminground
¼teaspoonsea salt
¼teaspoonsmoked paprika
¼teaspoongarlic powder
¼teaspoononion powder
⅛teaspooncayenneground
⅛teaspoonblack pepper
Suggested Toppings
pico de gallo
shredded lettuce
avocado crema
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, combine drained chickpeas, diced onion, 1 tablespoon oil, lime juice maple syrup, and spices. Toss until well-coated. Spread in an even layer on the prepared baking sheet.
Roast for 15-20 minutes, or until golden and slightly crisp. Drizzle with remaining 1 tablespoon oil and shake the baking sheet so the chickpeas roll around and are lightly coated with the oil.
Transfer to a bowl and keep warm. Serve immediately in tortillas with desired toppings.