Chickpea Tacos

Name: Chickpea Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: North America, Southwest
Ingredients: 2 tablespoons canola oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 2 cans (15 pounds each) garbanzo beans or chickpeas, rinsed and drained; 8 corn tortillas (6 inches), warmed; 1 medium ripe avocado, peeled and mashed; 1/4 cup fresh cilantro leaves; Lime wedges; Pico de gallo, optional

Total Time Prep: 20 min. Bake: 20 min.

Yield 4 servings

Test Kitchen Approved

Add some zippy spice, load up the toppings and these chickpea tacos become a perfect protein-packed vegetarian option for taco night, or any night.

Ingredients

2 tablespoons canola oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cans (15 pounds each) garbanzo beans or chickpeas, rinsed and drained
8 corn tortillas (6 inches), warmed
1 medium ripe avocado, peeled and mashed
1/4 cup fresh cilantro leaves
Lime wedges
Pico de gallo, optional

Directions

Preheat oven to 425°. Combine first 7 ingredients. Add chickpeas; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until outsides are crisp and insides are tender, 18-20 minutes.
Spread mashed avocado onto 8 tortilla centers. Top with 1/4 cup roasted chickpeas, cilantro, and lime wedges. If desired, serve with pico de gallo.

Nutrition Facts

2 tacos: 425 calories, 18g fat (1g saturated fat), 0 cholesterol, 615mg sodium, 58g carbohydrate (6g sugars, 14g fiber), 12g protein.

Alternate your vegetarian taco nights with a chickpea version. The legumes are coated in a spicy seasoning blend and then baked for a crunchy, flavorful bite that’s easy to build onto. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator