Crunchy Blue Corn Chickpea Tacos

Adapted from

Delicious meal, high in protein, fiber, vitamins, minerals and great flavor!
1 can chickpeas, rinsed & drained
1 Tbsp. tamari or Bragg’s Liquid Aminos or low sodium soy sauce
2 tsp. lime juice
2 Tbsp. taco seasoning (see below for recipe)
crunchy blue corn taco shells
tomato, diced
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
fresh cilantro, roughly chopped

1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins.
6.) Remove from oven, assemble tacos (lettuce first!), & serve.

Yield: 6-8 tacos
Recipe: Homemade Taco Seasoning
(recipe from

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano

1.) In a small bowl, mix all ingredients together. Store in a sealed container.

Note: This recipe makes a little bit of extra taco seasoning for this recipe. (I actually tripled it when I made it so I’d have more taco seasoning on hand.) Feel free to add to/reduce the amounts proportionally, if desired.

Dinner, Lunch, Recipes

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