Roasted Chickpea Tacos

These roasted chickpea tacos are absolutely delicious and very easy to make! The chickpeas offer a source of plant-based protein, and the rest of the toppings and sauce make these chickpea tacos taste amazing. Enjoy these for an easy dinner and I promise they will become a family-favourite!

Prep time: 10 minutes

Cook time: 25-30 minutes

Servings: 4 medium tacos

Ingredients

• 1 can of chickpeas
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 avocado
• 12 cherry tomatoes (approx.)
• 1/4 cup pickled red onions (optional)
• Handful of fresh cilantro
• 4 small/medium whole wheat tortillas (or gluten-free tortillas)

Creamy Cilantro Sauce

• 1/2 cup roasted unsalted cashews (or sunflower seeds for nut-free)
• 1/2 cup hot water
• 1/2 cup cilantro
• 1 garlic clove
• 1 tbsp lemon or lime juice
• 1/2 tsp salt

Equipment

• Baking sheet
• Blender or food processor

Instructions

1. Preheat oven to 400F.
2. Rinse chickpeas then add to a lined baking sheet with paprika, garlic powder and salt. Mix well, then bake for 25-30 minutes (the longer you bake, the more crispy they will become!).
3. Thinly slice avocado and cut cherry tomatoes in half.
4. Prepare the creamy cilantro sauce by letting cashews sit in hot water for a few minutes, then adding cashews, water and the rest of the ingredients to a blender or food processor. Blend for about a minute until you get a smooth creamy sauce.
5. Once the chickpeas are roasted, assemble your tacos. Add chickpeas, sliced avocado, cherry tomatoes, pickled red onions, fresh cilantro, and top with the creamy cilantro sauce. Enjoy!

Notes

*For a gluten-free version, use gluten-free tortillas.

*For a nut-free version of the creamy cilantro sauce, substitute sunflower seeds for cashews.

*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!