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chickpeas chickpeas olive oil lemon juice corriander ground cumin garlic onion powder white pepper cilantro parsley salt tacos taco tomato onion dill pickle tahini dressing
Viewed: 58 - Published at: 7 years agoIngredients
- Roasted Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons corriander
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped parsley
- salt and pepper to taste
- Tacos
- 4 taco size tortillas
- diced tomato
- diced onion
- diced dill pickle (yes this goes very well with falafel)
- lettuce
- tahini dressing (I love the one from Trader Joes that you can find by the hummus
Method
- Pre-heat oven to 400 degrees.
- Chickpeas to a bowl and add olive oil and lemon juice. Give it a toss to coat.
- In a small bowl, mix all the spices together. This is important so that you have an even flavor throughout. Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper. Toss to thoroughly coat.
- Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).
- Assemble your tacos with toppings and eat up!
