Crispy Roasted Chickpea Tacos with Guacamole and Lime Crema

These crispy roasted chickpea tacos are a vegetarian dream. Tender chickpeas get oven-roasted until golden and crunchy, then paired with sweet roasted bell peppers and onions. A dollop of homemade guacamole and a drizzle of lime crema bring everything together for a fresh, satisfying meal.

Perfect for taco night or a quick weeknight dinner, this recipe is packed with flavor and texture. The creamy avocado contrasts beautifully with the crispy chickpeas, while the tangy lime crema adds a bright finish. Serve with extra lime wedges for squeezing over the top.

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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 oven to 425°F with rack in upper position. Drain and rinse chickpeas, then pat dry with paper towels. Place on one side of a baking sheet, toss with Southwest spice blend, a drizzle of olive oil, salt and pepper. Roast for 20-25 minutes until crispy.
2. Meanwhile, core and seed bell pepper, cut into ½-inch strips. Halve and peel red onion, cut into ½-inch wedges. Finely dice enough onion to get 3 tablespoons. Trim and thinly slice scallions, separating white and green parts.
3. After chickpeas have roasted 5-10 minutes, remove baking sheet. Add bell pepper strips and onion wedges to the empty side, drizzle with olive oil and toss to coat. Return to oven and roast until vegetables are tender and lightly browned, about 15 minutes more.
4. Zest lime to get ½ teaspoon zest, then cut lime into quarters. Halve and pit avocado, scoop flesh into a medium bowl. Add 1 tablespoon diced onion, juice from one lime quarter, salt and pepper. Mash with a fork until mostly smooth. Stir in scallion whites and half the scallion greens. Adjust seasoning with more salt, lime juice or diced onion if desired.
5. Wrap tortillas in foil and place in oven to warm for about 5 minutes. Meanwhile, in a small bowl, stir together lime zest, sour cream and a squeeze of lime juice. Season with a pinch of salt.
6. Spread guacamole onto warm tortillas. Fill each with roasted chickpeas and vegetables. Dollop with lime crema and garnish with remaining scallion greens. Serve with extra lime quarters for squeezing.

Recipe Tips

FAQ

Can I use canned chickpeas?

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

Can I make this recipe gluten-free?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chickpeas and vegetables in the oven to restore crispiness.