Spicy Chickpea Tacos
Slightly crisp roasted beans are a fantastic plant-based filling in these chickpea tacos. Load them up with your favorite toppings and enjoy!
Servings: 4 3 tacos each
Calories: 246kcal
Ingredients
- 12 corn tortillas warmed
- 2 15-oz cans chickpeas drained and rinsed
- ½ yellow onion diced
- 2 tablespoon avocado oil
- 2 teaspoon lime juice
- 1 teaspoon maple syrup
Homemade Taco Seasoning (can also use store-bought)
- ½ teaspoon cumin ground
- ¼ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne ground
- ⅛ teaspoon black 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.
Nutrition
Calories: 246kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 186mg | Fiber: 5g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg