AuthorTracy KillinanFor vegetarians, tacos were elusive - until now. These vegetarian chickpea tacos are
a perfect way to enjoy the flavours of Mexico without indulging in meat. They are crispy, and potently spiced for a heavy-on-the flavour experience. A delicious spice blend is what coats the chickpeas which are roasted and served with avocado, yellow peppers and onion. This of course is not your regular taco; it's even better!
Allergens: Wheat | Milk
ROAST THE CHICKPEAS
Preheat the oven to 200C. Drain and rinse the chickpeas, then place them on a baking tray, add the Taco Seasoning blend and toss to coat. Drizzle a little olive oil over them and place them on one half of a baking tray, place in the oven and cook for 20-25 Minutes.
PREPARE THE INGREDIENTS
Deseed and chop the bell pepper into thin strips. Peel the onion and slice it into quarters, then dice half of these quarters finely, slice the rest into wedges. Finely slice the scallions.
ROAST THE VEGGIES
When the chickpeas have been in the oven for around 10 minutes, remove the tray from the oven and add the onion wedges and bell pepper to the other half of the tray. Drizzle a little olive oil over them and toss until coated. Place the tray back in the oven and cook for a further 13-14 Minutes.
- MAKE THE GUACAMOLE
Cut the lime into quarters. Slice the avocado, remove and discard the stone, place the flesh in a medium bowl. Throw in the diced onion, and the juice of one lime quarter. Season to taste, use a fork to mash, before adding the scallion bottoms and half the scallion tops. Mix well.
MAKE THE DRESSING
Place the tortillas in some tin foil, wrap them up and place them in the oven for 5 minutes. Juice another lime quarter into a small bowl with the sour cream.
SERVE THE DISH
Put the tortillas on your chopping board. Layer them with guacamole. Then add the
chickpeas, roasted vegetables and some dressing. Use the rest of the lime juice and scallion tops to garnish the dish. Tuck in!
Ingredients
Directions
ROAST THE CHICKPEAS
Preheat the oven to 200C. Drain and rinse the chickpeas, then place them on a baking tray, add the Taco Seasoning blend and toss to coat. Drizzle a little olive oil over them and place them on one half of a baking tray, place in the oven and cook for 20-25 Minutes.
PREPARE THE INGREDIENTS
Deseed and chop the bell pepper into thin strips. Peel the onion and slice it into quarters, then dice half of these quarters finely, slice the rest into wedges. Finely slice the scallions.
ROAST THE VEGGIES
When the chickpeas have been in the oven for around 10 minutes, remove the tray from the oven and add the onion wedges and bell pepper to the other half of the tray. Drizzle a little olive oil over them and toss until coated. Place the tray back in the oven and cook for a further 13-14 Minutes.
- MAKE THE GUACAMOLE
Cut the lime into quarters. Slice the avocado, remove and discard the stone, place the flesh in a medium bowl. Throw in the diced onion, and the juice of one lime quarter. Season to taste, use a fork to mash, before adding the scallion bottoms and half the scallion tops. Mix well.
MAKE THE DRESSING
Place the tortillas in some tin foil, wrap them up and place them in the oven for 5 minutes. Juice another lime quarter into a small bowl with the sour cream.
SERVE THE DISH
Put the tortillas on your chopping board. Layer them with guacamole. Then add the
chickpeas, roasted vegetables and some dressing. Use the rest of the lime juice and scallion tops to garnish the dish. Tuck in!