Crispy Roasted Chickpea Tacos with Guacamole and Roasted Bell Pepper

These crispy roasted chickpea tacos are a delightful twist on taco night. Tender chickpeas are roasted until golden and crunchy, then paired with sweet roasted bell pepper and onion, all wrapped in warm flour tortillas. A creamy homemade guacamole and a zesty lime crema tie everything together for a burst of fresh, vibrant flavors.

Perfect for a quick weeknight dinner, this recipe is both satisfying and nutritious. The combination of textures-crunchy chickpeas, soft tortillas and creamy avocado-makes every bite exciting. Plus, it’s completely vegetarian and packed with plant-based protein and fiber.

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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. Adjust an oven rack to the upper position and preheat the oven to 425°F. Wash and dry all produce. Drain and rinse the chickpeas, then pat them dry with a paper towel. Place them on a baking sheet, pushing them toward one side. Toss with the Southwest spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until crisp, 20-25 minutes total. Tip: Be careful-the chickpeas may pop.
2. While the chickpeas roast, core and seed the bell pepper, then cut it into ½-inch-wide strips. Halve and peel the red onion, then cut into ½-inch-thick wedges. Finely dice a wedge or two until you have 3 tablespoons of diced onion. Trim and thinly slice the scallions, separating the white parts from the green parts.
3. After the chickpeas have roasted for 5-10 minutes, remove the baking sheet from the oven. Toss the bell pepper strips and onion wedges with a drizzle of olive oil on the empty side of the same sheet. (Tip: Use tongs to avoid burns.) Return the sheet to the oven and roast until the vegetables are tender and lightly browned, about 15 minutes.
4. Zest the lime until you have ½ teaspoon of zest, then cut the lime into quarters. Halve and pit the avocado, then scoop the flesh into a medium bowl. Add 1 tablespoon of the diced onion and the juice from one lime quarter. Season with salt and pepper. Mash with a fork until mostly smooth. Stir in the scallion whites and half of the scallion greens. Taste and adjust with more salt, lime juice or diced onion if desired.
5. Wrap the tortillas in aluminum foil and place them in the oven to warm, about 5 minutes. Meanwhile, in a small bowl, stir together the lime zest, sour cream and a squeeze of lime juice. Season with a pinch of salt.
6. Spread the guacamole onto the warm tortillas. Fill each tortilla with the crispy chickpeas and roasted vegetables, then dollop with the lime crema. Garnish with the remaining scallion greens. Serve with any remaining lime quarters on the side for squeezing over the tacos.

Recipe Tips

FAQ

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain, rinse and pat them dry thoroughly 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 the components separately in airtight containers in the refrigerator. The chickpeas may lose some crispness, but you can reheat them in the oven to refresh.