Roasted Chickpea Spicy Tacos

veggie tacos anyone?

You probably know by now that I just looove roasted chickpeas!

I love them as a crunchy snack, in salads, pastas, and now TACOS 🌮

I made these when I was trying out a new homemade tortillas recipe and they were so much better than expected 😯 Here is the link to the tortilla recipe that I used – the in-depth recipe was so helpful!

I add “spicy” in the recipe title because I used original Rotel, medium green chile (it’s hotter than “medium” in my opinion 🤪), and also added cayenne to my taco seasoning before roasting the chickpeas. You can easily swap the original Rotel for mild for less heat!


Roasted Chickpea Spicy Tacos

  • can of chickpeas/garbanzo beans drained and rinsed
  • 1 1/2 teaspoons homemade taco seasoning
  • 1 tablespoon olive oil
  • roasted green chile (I use medium heat)
  • 1 can original Rotel
  • 1/2 can black beans, drained and rinsed
  • sprinkle of chili powder and cayenne
  • homemade tortillas or street taco sized tortillas
  • shredded pepper jack cheese
  • optional but encouraged – avocado cream sauce
  1. Roast the chickpeas – follow this recipe and swap out the salt and cumin for the taco seasoning. Let chickpeas rest for a few minutes before adding to your taco.
  2. Add the Rotel and black beans in a bowl and sprinkle a little chili powder and cayenne pepper. Mix to combine. The longer this mixture sits, the better, but it’s still great right away.
  3. Add pepper jack cheese to two tortillas and then warm to melt the cheese.
  4. Add a spoonful of green chile.
  5. Load with roasted chickpeas and beans and Rotel mixture.
  6. Drizzle with avocado cream sauce if desired and enjoy!!

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