Crispy Roasted Chickpea Tacos with Bell Peppers and Guacamole

These crispy roasted chickpea tacos are a delightful twist on taco night. The chickpeas are tossed in a warm Southwest spice blend and roasted until golden and crunchy, providing a satisfying contrast to the soft tortillas and creamy guacamole. Roasted bell pepper strips and onion wedges add sweetness and char, while a quick lime crema ties everything together with a tangy finish.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes and uses simple, wholesome ingredients. Whether you’re a vegetarian or just looking to add more plant-based meals to your rotation, these tacos are sure to become a favorite.

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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 (220°C) and adjust rack to upper position. Drain and rinse chickpeas, then pat dry with paper towels. On a baking sheet, toss chickpeas with Southwest spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast until crispy, 20-25 minutes. (Be careful: chickpeas may pop.)
2. While chickpeas roast, core and seed the bell pepper, then cut into ½-inch-wide strips. Halve and peel the red onion, then cut into ½-inch-thick wedges. Finely dice enough onion to get 3 tablespoons. Trim and thinly slice scallions, keeping white and green parts separate.
3. After chickpeas have roasted for 5-10 minutes, remove baking sheet from oven. Toss bell pepper strips and onion wedges with a drizzle of olive oil on the empty side of the sheet. Return to oven and roast until vegetables are tender and lightly browned, about 15 minutes more.
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. Mash with a fork until mostly smooth. Stir in scallion whites and half of the scallion greens. Adjust seasoning with more salt, lime juice or diced onion if desired.
5. Wrap tortillas in foil and warm in the oven for about 5 minutes. Meanwhile, in a small bowl, combine lime zest, sour cream and a squeeze of lime juice. Season with a pinch of salt.
6. Spread guacamole onto warm tortillas. Fill each with crispy chickpeas and roasted vegetables. Dollop with lime crema and garnish with remaining scallion greens. Serve with extra lime quarters on the side.

Recipe Tips

FAQ

Can I use canned chickpeas?

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

Can I make these tacos gluten-free?

Absolutely! Substitute the flour tortillas with corn tortillas or your favorite gluten-free tortillas.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chickpeas and vegetables in the oven to restore crispness.