Blue Corn Chickpea Tacos

Happy.Herbivore's picture

Jan. 03, 2012


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)


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

Recipe Summary

Servings: 8

Nutrition Facts

Serving size

Calories 116Calories from Fat 22

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 569 mg23.71%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet