Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans): Rinsed, drained, and thoroughly patted dry. This is crucial for crispy chickpeas.
- 1 tablespoon olive oil (or avocado oil): For roasting and helping the spices adhere.
- 1 red onion, medium sized: Thinly sliced, adding a sweet and pungent bite.
- 1 bell pepper (any color), medium sized: Thinly sliced, for sweetness and color. (Optional, but recommended)
- 1 tablespoon chili powder: The backbone of taco seasoning, providing earthy and mild heat.
- 1 teaspoon ground cumin: Adds a warm, smoky depth.
- ½ teaspoon smoked paprika: For a distinctive smoky flavor that elevates the dish.
- ½ teaspoon garlic powder: A convenient way to add savory garlic notes.
- ¼ teaspoon onion powder: Complements the garlic and adds another layer of umami.
- ¼ teaspoon dried oregano: (Preferably Mexican oregano if you have it) For an herbaceous touch.
- Pinch of cayenne pepper (optional): For those who like an extra kick of heat.
- Salt and freshly ground black pepper: To taste, enhancing all the other flavors.
- 8–12 small corn or flour tortillas: Warmed, to serve as the vessel for your delicious filling.
- Toppings of your choice: Such as shredded lettuce, diced tomatoes, avocado or guacamole, salsa, sour cream or vegan crema, chopped cilantro, lime wedges. These are essential for the full taco experience!
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents sticking and helps with even roasting.
- Dry the Chickpeas: Ensure your rinsed and drained chickpeas are very well patted dry with paper towels or a clean kitchen towel. Removing excess moisture is key to achieving a slightly crispy exterior rather than a steamed texture.
- Combine Ingredients on Pan: Place the dried chickpeas, sliced red onion, and sliced bell pepper (if using) directly onto the prepared baking sheet. Drizzle with the olive oil.
- Spice it Up: In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper (if using). Sprinkle this spice mixture evenly over the chickpeas and vegetables on the baking sheet.
- Toss to Coat: Using your hands or a spatula, toss everything together on the baking sheet until the chickpeas and vegetables are thoroughly coated with the oil and spices. Spread them out into a single layer, ensuring they are not overcrowded. Overcrowding will steam the ingredients instead of roasting them. Use two baking sheets if necessary.
- Roast to Golden Perfection: Season generously with salt and freshly ground black pepper. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chickpeas are slightly browned and firm, and the vegetables are tender-crisp. You can toss them halfway through cooking for more even browning if desired.
- Warm the Tortillas: While the chickpeas are roasting, warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them one by one in a dry skillet over medium heat, or even carefully charring them over a gas flame for a few seconds per side.
- Assemble Your Tacos: Once the chickpeas are roasted, remove them from the oven. Carefully fill the warmed tortillas with the roasted chickpea and vegetable mixture.
- Garnish and Serve: Top with your favorite taco accompaniments – shredded lettuce, diced tomatoes, avocado, salsa, a dollop of sour cream or vegan crema, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy your delicious, healthy, and easy One-Pan Chickpea Tacos!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 300