Sunday, April 16, 2017

Recipe: Roasted Chickpea Tacos

You will need: 

1 Can Chickpeas
2 Avocados
Juice of 1 Lemon
1/2 Cup Diced Cilantro
1TBSP Mayonnaise
4 Tomatoes, diced
1 Cup Shredded Lettuce
1/2 Cup Diced Yellow Onion
1/2 Cup Shredded Cheddar Cheese
2 Corn Tortillas
2 tsp. Sliced Black Olives
2 Sliced Mushrooms

I used only a handful of the Chickpeas for this recipe. Rinse them and pop them out of their skins. One of my blogger friends said to do this and she was right. Toss the chickpeas in a little olive oil and season them. I used a little Cumin, Chili Powder, Salt and Pepper but you can use whatever spice you like. Roast them in a 350 degree oven for 30 minutes or until crunchy. Set aside. 

Make your guacamole. Smash 2 avocados, add 2 tsp. lemon juice, dash of salt and 1 TBSP. Mayonnaise. Mix well and set aside in refrigerator until ready to make the tacos. 

Make homemade Salsa. Dice the tomatoes, add the diced onion and diced cilantro. Mix well, add in a dash of salt and 2 TBSP. Lemon juice. Set aside in fridge until ready to use. 

Dice the black olives and set aside. Shred the cheese and lettuce and set aside. 

Add a little of all the ingredients to warm corn tortillas and enjoy. I just pop my corn tortillas in the microwave for a few seconds to warm them. 

These were very good and as you can see they were meatless, and I didn't even miss the meat. Ken on the other hand wouldn't even try them. 

I actually made large bowls of salsa, guacamole, and shredded cheese that way I can just pull out everything to make a couple of tacos for lunch this week. 

Does this sound like something you'd like?