Tender-cooked chickpeas are great in everything from hummus to salad bowls. But sometimes, it’s nice to explore their crispy side by instead roasting them in the oven until they get nicely browned and toasty. 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.
Southwest Spice Blend
Wash and dry all produce. Adjust rack to upper position and 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.
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 1 TBSP diced onion and juice from one lime quarter. Season with salt and pepper. Mash with a fork until mostly smooth. Stir in scallion whites and half the scallion greens. Taste and add more salt, lime juice, or diced onion, if desired.
Wrap tortillas in foil and place in oven to warm, about 5 minutes. Meanwhile, stir lime zest, sour cream, and a squeeze of lime in a small bowl. Season with a pinch of salt.
Spread guacamole onto tortillas. Fill each with chickpeas and roasted veggies, then dollop with crema and garnish with remaining scallion greens. Serve with any remaining lime quarters on the side for squeezing over.