Crispy Roasted Chickpea Tacos with Guacamole and Bell Peppers

These vegetarian tacos are packed with texture and flavor. Oven-roasted chickpeas turn delightfully crispy, providing a satisfying crunch alongside tender roasted bell peppers and onions. A creamy homemade guacamole and tangy lime crema tie everything together.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. Serve with warm flour tortillas and your favorite toppings.

Log in to save recipes and build weekly shopping lists.

Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the upper position. Drain and rinse chickpeas, then pat dry with a paper towel. On a baking sheet, toss chickpeas with Southwest spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until crispy, watching for popping.
2. While chickpeas roast, core and seed the bell pepper, then cut into ½-inch strips. Halve and peel the red onion, cut into ½-inch wedges and finely dice 3 tablespoons of onion. Thinly slice scallions, separating white and green parts.
3. After chickpeas have roasted for 5-10 minutes, remove the baking sheet. Add bell pepper strips and onion wedges to the empty side, drizzle with olive oil and toss. Return to oven and roast until vegetables are tender and lightly browned, about 15 minutes.
4. Zest the lime to get ½ teaspoon zest, then cut the lime into quarters. Halve and pit the avocado, scoop flesh into a medium bowl. Add 1 tablespoon diced onion and juice from one lime quarter. Season with salt and pepper, then mash with a fork until mostly smooth. Stir in scallion whites and half the scallion greens. Adjust seasoning to taste.
5. In a small bowl, combine sour cream with remaining lime zest and a squeeze of lime juice to make a lime crema. Season with salt and pepper.
6. Warm tortillas in a dry skillet or directly over a gas flame. Fill each tortilla with roasted chickpeas, bell peppers and onions. Top with guacamole, a drizzle of lime crema and remaining scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just drain, rinse and pat dry before roasting.

Can I make these tacos gluten-free?

Absolutely! Substitute corn tortillas for the flour tortillas.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas and vegetables in the oven to restore crispness.