Roasted Chickpea Tacos


2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tsp ground cumin

1 tsp sea salt

1 Tbs fresh lime juice

2 Tbs water

15 oz can of chickpeas, drained and rinsed


1 Tbs olive oil

1 onion, sliced

1 garlic clove, minced

3 bell peppers, sliced

8 oz mushrooms, sliced

1 Tbs chili powder

1 tsp ground cumin

1/2 tsp oregano

salt and pepper to taste

juice of one large lime

1/3 cup cilantro

taco shells

diced tomatoes

avocado slices

plain Greek yogurt or sour cream

To roast the chickpeas, preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime, and water. Stir in the chickpeas. Place the seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

While the chickpeas are roasting, in a large skillet, heat the oil over medium heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, and lime juice. Pour the mixture over the vegetables and cook for another 5 minutes or until the vegetables are tender. Stir in the roasted chickpeas and cilantro.

Spoon roasted chickpea and vegetable mixture evenly in the taco shells. Top with diced tomatoes, avocado, greek yogurt, or sour cream, and any other garnishes.