Roasted Chickpea Tacos
Author: 
Recipe type: Lunch, Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Using leftovers and snacks to make a meal everyone at Chipotle will be jealous of!
Ingredients
  • 1 can of organic garbanzo beans/chickpeas
  • 1 cup of organic mixed greens
  • 1 cup cremini or button mushrooms, sliced
  • 2-3 tbsp olive oil
  • Himalayan sea salt
  • Black pepper
  • Natural corn tortillas (I use El Milagro)
  • ¼ cup guacamole (I used store-bought from Costco)
  • ½ cup mild salsa (my favorite brand is Whole Foods 365)
Instructions
  1. Pre-heat your oven to 400º.
  2. Drain and rinse your chickpeas, layer them on a baking sheet and pat dry. Mix with 1 tbsp olive oil, sea salt and pepper (to your liking). Pop in the oven for 30-40 minutes. You want the chickpeas browned but not blackened.
  3. While chickpeas are roasting, sauté your mushrooms and greens in about 2 tbsp olive oil until cooked all the way through on medium-high heat (about 5 minutes or so).
  4. Remove your sautéed vegetables onto a separate plate and heat your tortillas (I do 2 at a time) on your skillet for about a minute on medium-high heat.
  5. Place vegetables first in tortillas, followed by chickpeas (once finished roasting).
  6. Top with guacamole and salsa and FEAST!
Recipe by Chickpea in the City at https://chickpeascity.com/roasted-chickpea-tacos/