Crispy Roasted Chickpea Tacos with Bell Peppers and Guacamole

These crispy roasted chickpea tacos are a delightful twist on traditional tacos, offering a satisfying crunch and a burst of flavor in every bite. The chickpeas are roasted until golden and crispy, then paired with sweet roasted bell peppers and onions, all wrapped in warm flour tortillas. A creamy guacamole and a zesty lime crema add the perfect finishing touches.

This recipe is perfect for a weeknight dinner or a fun taco night with friends. It’s vegetarian, packed with protein and fiber and comes together in under an hour. The combination of textures and flavors will make these tacos a new favorite in your household.

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Ingredients

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red 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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView 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 your oven to 425°F. Drain and rinse the chickpeas, then pat them dry with a paper towel. Transfer the chickpeas to one side of a baking sheet. Drizzle with olive oil, sprinkle with the Southwest spice blend and season with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes until crispy, watching out for popping.
2. While the chickpeas roast, prepare the vegetables. Core and seed the red 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 couple of onion wedges to get 3 tablespoons of diced onion. Trim and thinly slice the scallions, separating the white and green parts.
3. After the chickpeas have roasted for 5-10 minutes, remove the baking sheet from the oven. Add the bell pepper strips and onion wedges to the empty side of the sheet, drizzle with olive oil and toss to coat. Use tongs to avoid burns. Return the sheet to the oven and roast for about 15 minutes until the vegetables are tender and lightly browned.
4. Zest the lime to get 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 white parts of the scallions and half of the green parts.
5. In a small bowl, combine the lime zest, sour cream and a squeeze of lime juice. Season with a pinch of salt. Wrap the tortillas in foil and place them in the oven to warm for 5 minutes.
6. Spread a layer of guacamole onto each warm tortilla. Fill with the crispy chickpeas and roasted vegetables. Dollop with the lime 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 sour cream?

You can use Greek yogurt or a dairy-free alternative like coconut cream for a similar tangy flavor.

Can I make these tacos ahead of time?

The components can be prepared in advance, but it’s best to assemble the tacos just before serving to keep the chickpeas crispy.