Chickpea Salad Tacos
Smoky roasted chickpeas topped with a mound of crisp, fresh salad coated in tangy ranch dressing, these are an easy win! Our chickpea tacos use some shortcuts to create lots of flavor for minimal effort, helping you scrape together a cheap and tasty dinner with the contents of your pantry and fridge salad drawer.
Ingredients
- 15 oz (400 g) can of chickpeas, drained, rinsed and patted dry
- 2 tbsp barbecue sauce
- 1 tbsp taco or fajita seasoning
- 6-8 small corn tortillas
Salad
- ¼ iceberg lettuce, finely chopped
- 5-8 cherry tomatoes, chopped
- ⅓ cup grated cheddar cheese
- 2-3 tbsp red onion, minced
- 1 small bunch cilantro (fresh coriander), chopped
- 2-3 Tbsp ranch dressing, to taste
Instructions
- Heat the oven to 200C / 390F and for maximum time saving, hold off on prepping your salad ingredients until the chickpeas are in the oven.
- Prepare the chickpeas by mixing them with the barbecue sauce and taco seasoning until well coated.
- Scatter on an oiled baking tray and add a drizzle of oil on top too. Place in the oven for 15-20 minutes until lightly browned and crisp.
- Meanwhile, prepare your salad while the chickpeas roast by tossing all of the ingredients in a bowl.
- Warm your tortillas and serve! Spread a little guacamole on the tortilla (if using) then top with chickpeas and a big scoop of salad.
Serving: 3tacos, Calories: 568kcal, Carbohydrates: 78g, Protein: 21g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Cholesterol: 24mg, Sodium: 721mg, Potassium: 646mg, Fiber: 15g, Sugar: 13g, Vitamin A: 561IU, Vitamin C: 13mg, Calcium: 269mg, Iron: 5mg