Crispy Oven-Roasted Chickpea Tacos with Guacamole and Lime Crema

These crispy chickpea tacos are a delightful twist on traditional tacos, featuring oven-roasted chickpeas that become beautifully browned and crunchy. Paired with roasted red bell peppers and onions, creamy guacamole and a tangy lime crema, each bite offers a perfect balance of textures and flavors.

Whether you’re looking for a meatless Monday option or simply want to enjoy a vibrant, satisfying meal, these tacos are sure to impress. The combination of smoky spices, fresh avocado and zesty lime creates a fiesta of flavors that will have everyone coming back for more.

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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

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. Drain and rinse the chickpeas, then pat dry with a paper towel. Transfer them to 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 (watch out-the chickpeas may pop).
2. Wash and dry all produce. Core, seed and remove white ribs from the bell pepper, then slice into ½-inch-wide strips. Halve and peel the 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, keeping the greens and whites separate.
3. After the chickpeas have roasted for 5-10 minutes, toss the bell pepper and onion wedges with a drizzle of olive oil on the empty side of the same baking sheet. (Tip: Use tongs to avoid any burns.) Return the sheet to the oven and roast until the veggies 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 the diced onion, juice from one lime quarter and salt and pepper to taste. Mash with a fork until mostly smooth. Stir in the scallion whites and half of the scallion greens.
5. In a small bowl, stir together the lime zest, sour cream and a squeeze of lime. Season with a pinch of salt. Wrap the tortillas in foil and place them in the oven to warm for 5 minutes. Tip: Alternatively, you can wrap the tortillas in a damp paper towel and microwave on high for 30 seconds.
6. Spread a layer of guacamole onto each tortilla. Fill with the chickpeas and roasted veggies, then dollop with the crema and garnish with the remaining scallion greens. Serve with the remaining lime quarters on the side for squeezing over.

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 before roasting.

What can I substitute for the Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and smoked paprika. Use about 1 tablespoon total.

Can I make these tacos ahead of time?

The components can be prepared in advance, but for the best texture, assemble the tacos just before serving. The chickpeas are crispiest when fresh from the oven.