Crispy Roasted Chickpea Tacos with Bell Peppers and Guacamole

These crispy roasted chickpea tacos are a delightful twist on traditional tacos. The chickpeas are roasted until golden and crunchy, then paired with tender roasted bell peppers and onions, all wrapped in warm flour tortillas. A creamy guacamole and a tangy lime crema bring everything together for a satisfying meal.

This recipe is perfect for a quick weeknight dinner or a fun weekend lunch. The combination of textures and flavors will please both vegetarians and meat-eaters alike. Serve with extra lime wedges for a bright finish.

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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. Preheat the oven to 425°F and adjust the rack to the upper position. Drain and rinse the chickpeas, then pat them dry with a paper towel. Place them on a baking sheet, pushing them to one side. Toss with the Southwest spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast until crispy, 20-25 minutes. (Tip: They may pop, so be careful.)
2. While the chickpeas roast, core and seed the bell pepper, then cut it into ½-inch-wide strips. Halve and peel the onion, then cut into ½-inch-thick wedges. Finely dice enough onion to get 3 tablespoons. Trim and thinly slice the scallions, keeping the white and green parts separate.
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 sheet. (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 white parts of the scallions and half of the green parts. Taste and adjust with more salt, lime juice or diced onion if desired.
5. Wrap the tortillas in foil and place them in the oven to warm for 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 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.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe calls for canned chickpeas. Just drain, rinse and pat dry before roasting.

Can I make these tacos gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas to make them gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chickpeas and veggies in the oven to maintain crispness.