Menu Enter a recipe name, ingredient, keyword...

devogirl

Blue Corn Chickpea Tacos

By

China Study
WFPB

Google Ads
Rate this recipe 5/5 (2 Votes)

Ingredients

  • 1 tablespoon soy sauce
  • 1-2 teaspoons fresh lemon or lime juice
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon fine salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon granulated garlic powder
  • 1/4 teaspoon granulated onion powder
  • 1/8 teaspoon cayenne powder
  • 1/4 teaspoon dried marjoram or oregano
  • 1 15-ounce can garbanzo beans (chickpeas) drained and rinsed
  • Oil-free blue corn taco shells (see Tips)
  • Arugula or lettuce
  • 1 salad tomato, diced

Details

Preparation

Step 1

1. Preheat oven to 400°F.
2. Line a cookie sheet 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. Bake for 20-40 minutes until chickpeas are as crisp as desired.
6. Spoon chickpeas into taco shells and top with greens and tomatoes.

You'll also love

Review this recipe

The "I Dare You" Chickpea-Peanut-Butter-and-Honey-Dark-Chocolate-Chip Cookies Chickpea Purée With Wilted Greens