Chickpea Tacos and Black Bean & Corn Salsa

The summery combination of cilantro, lime and avocado is probably one of my favorite flavor combos. It always tastes best after spending the day in the sun! My sister Leslie found a really great recipe a while ago for Chickpea Tacos from one of the blogs she follows—Keep Calm and Carry On.

 

This was the second time we made it, and we made some modifications and it turned out even better this time.  We whipped up some homemade guacamole and black bean, corn and avocado salsa to serve on the side with some tortilla chips. You should have seen our grocery cart at the grocery store—packed with fresh produce and it made us proud!

 

Chickpea Tacos

You will need:

To roast the chickpeas:

• 2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 1/2 tsp ground cumin
• 1 tsp sea salt
• 1 Tbsp fresh lime juice
• 2 Tbsp water
• 15oz can of chickpeas, drained and rinsed

For the tacos:

• 1/2 white onion, chopped
• 3 bell peppers, chopped
• 1 tomato, diced
• 8 Small tortillas—we used whole wheat carb control
• Baby spinach
• Light sour cream
• Shredded cheddar cheese
• Lime wedges

 

First, preheat the oven to 400 degrees. It was hard to turn the oven on in this 95 degree June weather, but the results were totally worth it. In a bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place the seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, until chickpeas are slightly crispy.

 

 

While the chickpeas were roasting, Leslie made guacamole (avocados, lime juice, cilantro and chopped red onion mashed together) and I made the corn salsa.

 

Corn Salsa

You will need:

• 2 avocados, diced
• 2 tomatoes, diced
• 1/2 red onion, chopped
• 1 can corn
• 2 cans black beans
• 2 Tbsp red wine vinegar
• 4 Tbsp fresh lime juice
• 1 cup cilantro, chopped

 

Add all ingredients together in a bowl, stir well!

 

 

Now, back to the tacos. Chop your bell peppers, tomatoes, and onion for the taco toppings. This picture is so colorful! Looks like a painting!

 

 

To prepare, first add the roasted chickpeas to the tortilla and garnish with the onion, bell pepper, tomato, spinach, sour cream, and cheddar cheese. Squeeze with a lime wedge. Serve with the corn salsa or rice!

 

 

This is how I like my Mexican food. As fresh as possible, with tons of veggies, lime, cilantro and especially avocado. I love avocados. So full of vitamins and healthy fats! They make me so happy.

 

What a great way to kick off the summer!