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Roasted Chickpea Tacos

  • Author: Tina Haupert
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: American


  • 1 (15-ounce) can chickpeas, drained, rinsed, and dried
  • 1 medium red bell pepper, seeded and sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 1⁄2 tablespoons taco seasoning
  • 1⁄2 teaspoon salt, divided
  • 1 medium avocado, peeled and pitted
  • 1 tablespoon lime juice
  • 4 (7″) corn tortillas


  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Place chickpeas and bell pepper on the prepared baking sheet. Drizzle with oil and toss to coat. Sprinkle with taco seasoning and teaspoon salt. Bake for 15–20 minutes.
  3. Remove from the oven, toss chickpeas and pepper slices, and bake for an additional 10–15 minutes.
  4. Meanwhile, in a small bowl, mash avocado with a fork until smooth. Stir in lime juice and remaining teaspoon salt.
  5. Lay tortillas on a flat work surface. Spread avocado mixture on tortillas and top with chickpea mixture. Serve immediately.


  • Calories: 230
  • Sugar: 1g
  • Sodium: 519mg
  • Fat: 11g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 6g