Best Roasted Chickpea Tacos Recipes

CRUNCHY ROASTED CHICKPEA TACOS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
• While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
• Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
• Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
• Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
• Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.

ROASTED CAULIFLOWER & CHICKPEA TACOS

Steps:

• 1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18-20 minutes or until golden brown.
• 2. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
• 3. Avocado drizzle: In blender, combine avocado, water, oilve oil, lime juice, lemon juice and salt. process until smooth and creamy. (Can be stored in an airtight container in the frig for up to 3 days)
• 4. Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.

ROASTED BROCCOLI & CHICKPEA TACOS

Steps:

• Directions: 1. Preheat oven to 400 degrees 2. In a large bowl whisk together the chili powder, cumin, garlic, salt, lime juice, and olive oil 3. Add the broccoli and chickpeas, stir until well combined 4. Line a baking pan with parchment paper and spread the broccoli chickpea mixture out in layer 5. Bake 30-40 minutes with occasionally stirring 6. Remove from oven and set aside 7. Place roasted broccoli and chickpeas on top of corn tortillas and top with shredded cabbage, fresh cilantro, diced avocado, and vegan sour cream

ROASTED CHICKPEA TACOS RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 400 degrees F and spray a baking sheet with non stick spray. 2. In a medium sized bowl, whisk together the chili powder, cumin, salt, oregano, garlic powder, onion powder, lime juice, and water. Add the chickpeas and toss to coat. 3. Pour the chickpeas onto the prepared baking sheet and arrange into a single layer. Bake the chickpeas for 25 minutes, stirring once half way through. 4. As the chickpeas finish cooking, arrange cheese onto the tortillas and melt on a comal or in the microwave. 5. Top the tortillas with roasted chickpeas, onion, cilantro, and hot sauce.