Blue or Yellow Corn Chickpea (Garbanzo) Tacos (WFPBNOGF)*
Prep Notes
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper or silicone pads.
Cooking Time
20-40 minutes
Yields
8 Tacos
Ingredients
1 tablespoon soy sauce
1-2 teaspoons fresh lemon or lime juice
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 tablespoon fine salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon granulated garlic powder
1/4 teaspoon granulated onion powder
1/4 teaspoon cayenne powder
1/4 teaspoon dried marjoram or oregano
1-15 ounce can garbanzo beans (chickpeas), drained and rinsed
oil-free blue corn taco shells (See Notes below)
Arugula or lettuce
1 salad tomato, diced
Directions
1. Line a cookie sheet with parchment paper and set aside.
2. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
3. Transfer to cookie sheet in a single layer.
4. Bake for 20-40 minutes until chickpeas are as crisp as desired.
5. Spoon chickpeas into taco shells and top with greens and tomatoes.
Notes
To make your own baked taco shells, preheat oven to 375 degrees. Wrap tortillas in a damp paper towel and heat in microwave for 30 seconds. Drape each tortilla over two bars of your oven rack and bake until crispy, about 7-10 minutes.
Try serving with arugula, fresh tomatoes, and a tiny dollop of vegan sour cream on top.
Credit
Lindsay Nixon