Crispy Oven-Roasted Chickpea Tacos with Roasted Red Pepper &Amp; Guacamole

These crispy chickpea tacos are a delightful twist on taco night. Oven-roasted chickpeas get perfectly browned and crunchy, paired with roasted red bell pepper strips and onion wedges. The creamy guacamole and zesty lime crema tie everything together for a satisfying vegetarian meal.

Ready in about 30 minutes, this recipe is perfect for a quick weeknight dinner. The chickpeas are seasoned with a Southwest spice blend that adds a mild heat, balanced by the cool, creamy toppings. Serve with extra lime wedges for a fresh finish.

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Ingredients

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse chickpeas, then pat dry with a paper towel. Transfer to a baking sheet and toss with Southwest spice blend, a drizzle of olive oil and salt and pepper to taste. (The spice blend has a mild heat-use less if desired.) Push chickpeas toward one side of the sheet. Roast until crisp, 20-25 minutes (chickpeas may pop in the oven; that’s natural).
2. Meanwhile, wash and dry all produce. Core, seed and remove white ribs from bell pepper, then slice into ½-inch-wide strips. Halve and peel onion, then cut each half lengthwise into quarters. Finely dice one of the quarters. Slice remaining onion into ½-inch-wide wedges. Trim and thinly slice scallions, keeping greens and whites separate.
3. After chickpeas have roasted 5-10 minutes, toss bell pepper strips and onion wedges with a drizzle of olive oil on the empty side of the same baking sheet. (Use tongs to avoid burns.) Return sheet to oven and roast until veggies are tender and lightly browned, about 15 minutes.
4. Zest lime, then cut into quarters. Halve and pit avocado, then scoop flesh into a medium bowl. Add diced onion, juice from 1 lime quarter and salt and pepper to taste. Mash with a fork or potato masher until mostly smooth. Stir in scallion whites and half the scallion greens.
5. In a small bowl, stir lime zest, sour cream and juice from another lime quarter. Season with a pinch of salt. Wrap tortillas in foil and place in oven to warm for 5 minutes. (Alternatively, wrap tortillas in a damp paper towel and microwave on high for 30 seconds.)
6. Spread a layer of guacamole onto each tortilla. Fill with chickpeas and roasted veggies, then dollop with crema and garnish with remaining scallion greens. Serve with remaining lime quarters on the side for squeezing.

Recipe Tips

FAQ

Can I use canned chickpeas for this recipe?

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

How do I store leftover crispy chickpeas?

Store leftover chickpeas in an airtight container at room temperature for up to 2 days. They may lose some crispness but will still be tasty.

Can I make the guacamole ahead of time?

Yes, you can prepare the guacamole up to a few hours in advance. Press plastic wrap directly onto the surface to prevent browning and refrigerate.