Crispy Chickpea Tacos

Crispy Chickpea Tacos

with Roasted Red Bell Peppers and Guacamole

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We love tender chickpeas in everything from hummus to salad bowls. But sometimes, we prefer exploring their crispy side by roasting them in the oven until they get nicely browned and toasty on the outside. They provide just the right amount of crunchy contrast in these veggie tacos, which get filled out with bell pepper strips, guacamole, and a zesty lime crema.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box


6 unit

Flour Tortilla


2 unit


1 unit


1 unit


1 unit

Red Bell Pepper

1 tablespoon

Southwest Spice Blend

1 unit

Red Onion

2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate93 g
Sugar7 g
Dietary Fiber21 g
Protein25 g
Cholesterol10 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat oven to 425 degrees. Drain and rinse chickpeas, then pat dry with a paper towel. Transfer to a baking sheet and toss with Southwest spice blend, a drizzle of olive oil, and salt and pepper to taste. (TIP: The spice blend has a mild heat—use less if desired.) Push toward one side of sheet. Roast in oven until crisp, 20-25 minutes (chickpeas may pop in oven—it’s natural).


Wash and dry all produce. Core, seed, and remove white ribs from bell pepper, then slice into ½-inch-wide strips. Halve and peel onion, then cut each half from root to tip end so you have four quarters. Finely dice one of the quarters. Slice remaining onion into ½ inch-wide wedges. Trim then thinly slice scallions, keeping greens and whites separate.


After chickpeas have roasted 5-10 minutes, toss bell pepper and onion wedges with a drizzle of olive oil on empty side of same baking sheet. (TIP: Use tongs to avoid any burns.) Return sheet to oven and roast until veggies are tender and lightly browned, about 15 minutes.


Zest lime, then cut into quarters. Halve and pit avocado, then scoop flesh into medium bowl. Add diced onion, juice from 1 lime quarter, and salt and pepper (to taste). Mash with a fork or potato masher until mostly smooth. Stir in scallion whites and half the scallion greens.


In a small bowl, stir lime zest, sour cream, and juice from another lime quarter. Season with a pinch of salt. Wrap tortillas in foil and place in oven to warm for 5 minutes. TIP: Alternatively, you can wrap the tortillas in a damp paper towel and microwave on high for 30 seconds instead.


Spread a layer of guacamole onto tortillas. Fill each with chickpeas and roasted veggies, then dollop with crema and garnish with remaining scallion greens. Serve with remaining lime quarters on the side for squeezing.