You are here

Blue Corn Chickpea Tacos

Happy.Herbivore's picture
Ingredients
  Soy sauce 1 Tablespoon
  Lemon juice/Lime juice 2 Teaspoon
  Chili powder 1 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Fine salt 1 Teaspoon
  Pepper 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Granulated garlic 1⁄4 Teaspoon
  Granulated onion powder 1⁄4 Teaspoon
  Cayenne powder 1⁄8 Teaspoon
  Dried marjoram/Dried oregano 1⁄4 Teaspoon
  Canned chickpeas 15 Ounce, drained and rinsed (1 can)
  Taco shells 3 (blue corn)
  Arugula/Lettuce 3
  Tomato 1 , diced (salad)
Directions

1. Preheat oven to 400˚F.
2. Grease cookie sheet or line with parchment paper and set aside.
3. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
4. Transfer to cookie sheet in a single layer.
5. Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
6. Spoon chickpeas into taco shells and top with greens and tomatoes.

Nutritional Information: Calories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1g

This recipe was excerpted from The Happy Herbivore. To purchase the book, visit www.amazon.com.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Servings: 
8
Story
Everyone loves these tacos. I’ve managed to get my parents, my best friend, and just about everyone I know hooked on them. They’re also one of the most popular recipes on my website, Happyherbivore.com. I like to eat these chickpeas in blue corn taco shells with arugula, fresh tomatoes, and a tiny dollop of Sour Cream on top.

Rate It

Your rating: None
4.425
Average: 4.4 (2 votes)