HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chickpea Tacos
Crispy Chickpea Tacos

Crispy Chickpea Tacos

with Roasted Bell Peppers and Guacamole

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Tender-cooked chickpeas are great in everything from hummus to salad bowls. But sometimes, it’s nice to explore their crispy side instead 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box


1 tablespoon

Southwest Spice Blend

1 unit

Red Bell Pepper

1 unit

Red Onion

2 unit


1 unit


1 unit


4 tablespoon

Sour Cream


6 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber21 g
Protein23 g
Cholesterol20 mg
Sodium690 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
Paper Towel
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse chickpeas, then pat dry with a paper towel. Transfer to a baking sheet, pushing them toward one side, and toss with Southwest spice, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, 20-25 minutes (watch out—the chickpeas may pop).


While chickpeas roast, core and seed bell pepper, then cut into ½-inchwide strips. Halve and peel onion, then cut into ½-inch-thick wedges. Finely dice a wedge or two until you have 3 TBSP diced onion. Trim, then thinly slice scallions, keeping greens and whites separate.


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


Zest lime until you have ½ tsp zest, then cut into quarters. Halve and pit avocado, then scoop flesh into a medium bowl. Add diced onion, juice from one lime quarter, and salt and pepper (to taste). Mash with a fork until mostly smooth. Stir in scallion whites and half the scallion greens.


Stir lime zest, sour cream, and a squeeze of lime in a small bowl. Season with a pinch of salt. Wrap tortillas in foil and place in oven to warm for 5 minutes.


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 over.