BBQ Chickpea Salad Tacos

Chickpeas, also known as garbanzo beans, are a powerhouse ingredient in plant-based cooking. Packed with protein and fiber, they offer a satisfying and nutritious alternative to meat. A single cup of cooked chickpeas contains approximately 15 grams of protein and 12 grams of fiber, making them an excellent choice for anyone striving to maintain a balanced diet. Their nutty flavor and firm texture lend themselves well to a variety of dishes, from soups and stews to salads and, of course, tacos.

Discover the deliciousness of Smoky BBQ Chickpea Salad Tacos, a vibrant plant-based treat that combines crispy roasted chickpeas with fresh veggies and zesty toppings. This recipe showcases chickpeas’ incredible versatility while providing a nutritious meal packed with protein and fiber. Perfect for vegans or anyone looking to enhance their veggie intake, these tacos are simple to prepare and bursting with flavor. Enjoy a satisfying, healthy dish with every bite!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper (adjust based on heat preference)

Sea salt and freshly ground black pepper, to taste

1 cup corn (choose fresh, frozen, or canned)

1 red bell pepper, diced

1 ripe avocado, diced

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

8 small corn or flour tortillas

Optional toppings: diced jalapeños, sliced radishes, vegan sour cream, or shredded cheese

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the chickpeas.

Prepare the Chickpeas: On a large baking sheet, spread out the drained and rinsed chickpeas. Drizzle with olive oil, then sprinkle the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss thoroughly to ensure all the chickpeas are well-coated with the spices.

Roast the Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for about 20-25 minutes, or until they are golden and crispy. Remember to stir them halfway through the cooking time for even roasting.

Mix the Salad: While the chickpeas roast, take a large mixing bowl and combine the corn, diced red bell pepper, diced avocado, finely chopped red onion, chopped cilantro, and lime juice. Gently stir the ingredients to mix, taking care not to mash the avocado too much.

Combine Chickpeas and Salad: Once your chickpeas are out of the oven and have cooled slightly, add them to the salad mixture. Gently fold everything together until thoroughly combined, ensuring the chickpeas and veggies are evenly distributed.

Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas one at a time for about 30 seconds on each side, or until they become pliable and slightly toasted.

Assemble the Tacos: Place a generous spoonful of the smoky BBQ chickpea salad onto each warm tortilla. Feel free to embellish with your desired optional toppings such as diced jalapeños, sliced radishes, vegan sour cream, or shredded cheese.

Serve & Enjoy: Serve the tacos immediately while they are warm, with lime wedges on the side for an extra zesty squeeze. Indulge in your delicious, smoky BBQ Chickpea Salad Tacos and enjoy the burst of flavors!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings