Roasted Chickpea Tacos

Hubby and I were perusing the internet on Sunday, trying to figure out what to make for dinner, when it hit me that my girl, Katie, had recently showcased these amazing chickpea tacos.

I've always love chickpeas...until I became pregnant...they were one of the last things I ate before the nausea came on strong and then I couldn't stomach the thought of them.

Luckily, that feeling has passed and I love them once again!  They're great in salads or as hummus, but I bet you never thought to put them in tacos!

They're meaty and hearty enough to replace the meat {hubby didn't even mind them} and the roasting technique makes them even more flavorful.

To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed

For the Tacos:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
1 bell pepper, sliced (I just used red)
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro

For serving:
Corn Tortillas
Diced tomatoes
Avocado slices
Plain Greek yogurt (I used FAGE) or sour cream
Lime wedges


1. To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place 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.

2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions and bell pepper. Cook for 5 minutes.

3. Spoon roasted chickpea and vegetable mixture evenly down into the taco shell, and garnish with tomatoes, avocado slices, cheese (just a pinch), and Greek yogurt. Serve!

We adjusted the recipe a bit to our tasting and I thought it was delicious!  

Have you ever tried chickpeas in your tacos?

For other taco recipes, check out the recipe link on my sidebar!  ------>

xo natasha


  1. awesome, our Happy Herbivore Abroad cookbook has some great chickpea recipes. And I thought your trigger food was red onion!! I made a salad with some last week and thought of you! LOL!

  2. YUM! Maybe I'll make these TONIGHT! I always have a ridiculous stockpile of chick peas in my pantry.

  3. Aw, so glad you guys loved them!! :) I think we are making them tonight actually haha and it's funny after looking at my original recipe how much I've changed when making them! so many different things you can do to make them so yummy :)

    miss you!

  4. Yum! This looks so good. I think I just might have to make it for dinner tonight! xx

  5. I'm going to make these later this week :)

  6. So glad you posted this recipe! I was drooling after I saw it on instagram! Can't wait to make it!

  7. Sounds so goo! I love chickpeas in salads, and you're right, I've never though to put them in a taco!

  8. These look delicious Natasha! I love trying something new, too. I have never tried chickpeas in my tacos.

  9. Yum! We eat a lot of chickpeas. E2's new book "My Beef With Meat" has a great hummas / avocado recipe - and super easy. Mad Max loved it (as did I).


  10. I've never roasted chickpeas before - now I'm intrigued!

  11. I finally made these tonight after reading your blog post...Delish! I will definitely make these again!! Thanks for sharing!