Blue Corn Chickpea Tacos Recipe
Ingredients
| Soy sauce | 1 Tablespoon | |
| 1 to 2 tsp lemon or lime juice | ||
| Chili powder | 1 Tablespoon | |
| 11?2 tsp ground cumin | ||
| 1 tsp fine salt | ||
| Pepper | 1 Teaspoon | |
| 1?2 tsp paprika | ||
| 1?4 tsp granulated garlic powder | ||
| 1?4 tsp granulated onion powder | ||
| 1?8 tsp cayenne powder | ||
| 1?4 tsp dried marjoram or oregano | ||
| Can chickpeas | 1 15 Ounce, drained, rinsed | |
| Blue corn taco shells | ||
| Arugula or lettuce | ||
| 1 salad tomato, diced | ||
Directions
1. Preheat oven to 400˚F.
2. Grease cookie sheet or line with parchment paper and set aside.
3. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
4. Transfer to cookie sheet in a single layer.
5. Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
6. Spoon chickpeas into taco shells and top with greens and tomatoes.
Nutritional Information: Calories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1g
This recipe was excerpted from The Happy Herbivore. To purchase the book, visit www.amazon.com.
2. Grease cookie sheet or line with parchment paper and set aside.
3. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
4. Transfer to cookie sheet in a single layer.
5. Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
6. Spoon chickpeas into taco shells and top with greens and tomatoes.
Nutritional Information: Calories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1g
This recipe was excerpted from The Happy Herbivore. To purchase the book, visit www.amazon.com.
Chef
