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Blue Corn Chickpea Tacos


China Study

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  • 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



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.

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