#chickpeatacos

These vegan chickpea tacos with guacamole are a delicious and healthy twist on traditional tacos. Crispy roasted chickpeas add texture and flavor, while creamy guacamole provides a satisfying richness. Perfect for a quick and flavorful meal!

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 2 ripe avocados. 1 lime, juiced. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 small tomato, diced. 1/2 jalapeno, seeded and minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, toss chickpeas with olive oil, chili powder, cumin, salt, and pepper. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through. While chickpeas are roasting, prepare the guacamole by mashing avocados in a bowl and stirring in lime juice, red onion, cilantro, tomato, jalapeno, salt, and pepper. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble tacos, spoon roasted chickpeas onto tortillas and top with guacamole. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Chickpea and Grilled Zucchini Tacos with Mole Spice are a tasty and filling vegetarian option for taco night. The chickpeas are cooked in a rich mole sauce, and the grilled zucchini gives them a smoky char. With fresh vegetables and a squeeze of lime on top, they're a tasty treat!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 medium zucchinis, sliced lengthwise. 1 tablespoon olive oil. 1/4 cup mole sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup crumbled queso fresco optional. Lime wedges for serving.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Salt and pepper the zucchini slices and put them in a bowl. Toss them with the olive oil. Place the zucchini slices on the grill. Cook for two to three minutes on each side, or until they are soft and have grill marks. Take it out and set it aside. Put the chickpeas, mole sauce, chili powder, cumin, paprika, and a pinch of salt in a pan set over medium-low heat. Stir the chickpeas every once in a while for 5 to 7 minutes, or until they are heated through and covered in the mole sauce. For about 30 seconds on each side, warm the taco shells on the grill. Place a small amount of mole-seasoned chickpeas on top of each tortilla. Then, add grilled zucchini slices. Add crushed red onion, chopped tomatoes, chopped red onion, and chopped cilantro on top. Crumbled queso fresco can be added on top if you want to. You can squeeze lime wedges over the tacos when you serve them. Have fun with your tasty Mole-Spiced Chickpea and Grilled Zucchini Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes