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. A creamy homemade guacamole and a zesty lime crema tie everything together for a burst of fresh flavors.

Perfect for a quick weeknight dinner, these tacos are not only delicious but also packed with plant-based protein and fiber. The combination of textures and tastes will satisfy even the most dedicated taco lover. Serve them 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 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. Spread them on one side of a baking sheet, drizzle with olive oil and sprinkle with the Southwest spice blend, 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 slice 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 and thinly slice the scallions, separating the white and green parts.
3. After the chickpeas have roasted for about 5-10 minutes, remove the baking sheet from the oven. Using tongs, add the bell pepper strips and onion wedges to the empty side of the sheet, drizzle with olive oil and toss to coat. Return the sheet to the oven and roast for another 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, scoop the flesh into a medium bowl. Add 1 tablespoon of the diced onion, the juice from one lime quarter, 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 seasoning with more salt, lime juice or diced onion if desired.
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 make the crema.
6. To assemble, spread a generous spoonful of guacamole onto each warm tortilla. Top with the crispy chickpeas and roasted bell peppers and onions. Drizzle with the lime crema and garnish with the remaining scallion greens. Serve with extra lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use canned chickpeas?

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

Can I make these tacos gluten-free?

Absolutely! Substitute the flour tortillas with your favorite gluten-free tortillas or corn tortillas.

How do I store leftovers?

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