Blue Corn Chickpea Tacos
January 29, 2010
This has become my new lunchtime staple-blue corn chickpea tacos. I love roasting a can of chickpeas during the days when I have school because they made for a great grab and go snack. These little peas are so crunchy and full of flavor, I don’t miss the greasy potato chips at all! Chickpea tacos are not only satisfying, but also super nutritious. I like topping my tacos with everything possible, to the point where it’s overflowing with deliciousness. Store-bought or homemade guacamole is a great binder for the chickpeas so they don’t fall out of the taco. I like making a black bean and corn salad with lots of cilantro and salsa for maximum flavor. Enjoy!
Blue Corn Chickpea Tacos
Serves 2
Ingredients
- 6 blue corn taco shells
- 1 (12 ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons olive oil
- Sea salt
- 1 tablespoon chili powder
- Toppings: Lettuce, salsa, corn, black beans, cilantro, guacamole
Directions
- Preheat oven to 450 degrees F
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt and chili powder. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
- To make tacos: stuff the bottom layer of the taco with mixed greens, top with black beans, corn and salsa. Layer chickpeas on top and finish with guacamole
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2 Comments
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I don’t know it tastes, butt it sure looks wunderfu!!
How are you with Macaron’s?
I love blue corn! So colorful…and blue is my favorite color!