Crispy Chickpea Tacos
with Guacamole and Roasted Vegetables
Trust us, you haven’t tasted chickpeas until you’ve tried them roasted. Pop them in the oven and this nutty and buttery flavored legume will crisp right up. The protein-packed bite contrasts our creamy guacamole and slightly charred veggies for a taco grand slam.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 box
Chickpeas
6 unit
Flour Tortilla
(Contains Wheat)
2 unit
Scallions
1 unit
Avocado
1 unit
Lime
1 unit
Red Bell Pepper
1 tablespoon
Southwest Spice Blend
1 unit
Red Onion
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 425 degrees. Core, seed, and thinly slice the bell pepper. Halve, peel, and quarter the onion. Finely dice one quarter and place in a medium bowl. Slice the remainder into ½-inch wedges. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the chickpeas.
Roast the chickpeas: In a medium bowl, toss the chickpeas with a drizzle of oil, the Southwest seasoning, and a pinch of salt and pepper. Spread out on one half of a baking sheet and place in the oven for about 20 minutes, until crispy. Wipe out the bowl.
Roast the vegetables: In the same bowl, toss the bell pepper and onion wedges with a drizzle of oil and a pinch of salt and pepper. Place onto the baking sheet next to the chickpeas. Roast 15 minutes, until slightly charred.
Zest and halve the lime. Cut one half into wedges. Halve, pit, and scoop the avocado into the bowl with the diced onion. Add the scallion whites, half the scallion greens, and a squeeze of lime. Mash with a fork until nearly smooth. Season with salt and pepper.
In a small bowl, combine the lime zest, a squeeze of lime, and the sour cream. Season with salt and pepper. Wrap the tortillas in foil and place in the oven to warm 3-5 minutes. Alternatively, wrap them in a moistened paper towel and warm them in the microwave for 30 seconds.
Assemble the tacos: Spread a layer of guacamole onto each tortilla. Fill with the crispy chickpeas, roasted veggies, and lime crema. Serve with a wedge of lime, garnish with the reserved scallion greens, and enjoy!
