Blue Corn Chickpea Tacos

By devogirl

China Study
WFPB

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

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.