Crispy Oven-Roasted Chickpea Tacos with Bell Peppers and Guacamole

These crispy chickpea tacos are a delightful twist on traditional tacos, featuring oven-roasted chickpeas that are perfectly browned and crunchy. Paired with roasted bell peppers and onions, creamy guacamole and a zesty lime crema, each bite is a burst of flavor and texture. This vegetarian-friendly recipe is easy to make and sure to become a weeknight favorite.

The key to achieving that irresistible crunch is roasting the chickpeas at a high temperature until they are golden and toasty. The guacamole adds a fresh, creamy element, while the lime crema brings a tangy finish. Serve these tacos with extra lime wedges for squeezing over the top and enjoy a satisfying meal that’s both healthy and delicious.

Log in to save recipes and build weekly shopping lists.

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 your oven to 425°F (220°C) and adjust the rack to the upper position. 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 and golden.
2. While the chickpeas roast, prepare the vegetables. 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 about 3 tablespoons of the onion wedges and set aside. Trim the scallions and thinly slice them, keeping the white and green parts separate.
3. After the chickpeas have roasted for 5-10 minutes, remove the baking sheet from the oven. Using tongs, toss the bell pepper strips and onion wedges with a drizzle of olive oil on the empty side of the sheet. Return the sheet to the oven and continue roasting for about 15 minutes, until the vegetables are tender and lightly browned.
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. Wrap the flour tortillas in aluminum foil and place them in the oven to warm for about 5 minutes. Meanwhile, in a small bowl, combine the lime zest, sour cream and a squeeze of lime juice. Season with a pinch of salt and stir to combine.
6. To assemble, 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 extra 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 before roasting to achieve maximum crispiness.

Can I make these tacos ahead of time?

The components can be prepared in advance. Roast the chickpeas and vegetables, make the guacamole and crema and store them separately in the refrigerator. Warm the tortillas and assemble just before serving for the best texture.

What can I use instead of sour cream for the crema?

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