Roasted Chickpea Tacos with Tzatziki
and Greek salad

Name: Roasted Chickpea Tacos with Tzatziki
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Butter; 1/2 tsp Dill, fresh, chopped; 1/2 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Honey; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1/2 hearts Lettuce, romaine, shredded; 1 Lemons, wedges; 1/4 Onions, medium and red (opt), finely diced; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; for roasting Parchment paper or foil (opt); 8 Tortillas, taco-sized flour or corn; 2 oz Cucumbers, finely grated (preferably a seedless variety); 2 cloves Garlic, grated or chopped; 1 cup Yogurt, plain or Greek; 1 Tbsp Oil, olive; 1 tsp Lemon zest; 1 clove Shallots, diced; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, cooking; 8 oz Cucumbers, chopped (preferably a seedless variety); 1 heart Lettuce, romaine, chopped

Active: 40 Total: 40

Original GF Paleo Vegetarian

These Mediterranean-inspired tacos are a fun twist on the classic. Warm spiced chickpeas, shredded lettuce, and creamy tzatziki combine to give the tacos a variety of textures and flavors.
Smarts: Zest the lemon before slicing it into wedges. Use the zest in tzatziki and the wedges to squeeze over the chickpeas.

Ingredients

Metric

Servings:

Roasted Chickpea Tacos:

Butter - 2 Tbsp
Dill, fresh - 1/2 tsp , chopped
Paprika - 1/2 tsp
Salt - 1/2 tsp
Honey - 1/2 tsp
Garlic powder - 1/4 tsp
Black pepper - 1/4 tsp
Lettuce, romaine - 1/2 hearts , shredded
Lemons - 1 , wedges
Onions, medium and red (opt) - 1/4 , finely diced
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Parchment paper or foil (opt) - for roasting
Tortillas, taco-sized flour or corn - 8

Tzatziki:

Cucumbers - 2 oz , finely grated (preferably a seedless variety)
Garlic - 2 cloves , grated or chopped
Yogurt, plain or Greek - 1 cup
Oil, olive - 1 Tbsp
Lemon zest - 1 tsp

Greek Salad with Cucumbers:

Shallots - 1 clove , diced
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Vinegar, red or white wine - 1 1/2 Tbsp
Oil, cooking - 3 Tbsp
Cucumbers - 8 oz , chopped (preferably a seedless variety)
Lettuce, romaine - 1 heart , chopped

Prep

Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, mustard, honey (portion for salad), and vinegar. Add cooking oil while whisking. (Can be done up to 5 days ahead)
Make dill-paprika butter - Soften butter in the microwave. Chop dill. Stir dill, paprika, salt, honey (portion for tacos), garlic powder, and black pepper into softened butter. (Can be done up to 5 days ahead)
Make tzatziki - Grate cucumbers (portion for tzatziki) and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Grate or finely chop garlic. Combine cucumbers, garlic, yogurt, olive oil, and lemon zest. Stir well until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
Cucumbers (portion for salad) - Chop. (Can be done up to 2 days ahead)
Lettuce (for tacos and salad) / Lemons / Onions - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
If butter was made ahead, soften in the microwave. Toss with chickpeas.
Line a sheet pan with parchment paper or foil. (Note: The parchment / foil is optional, but will make clean-up easier.) Spread chickpeas out on pan. Bake, shaking the pan halfway through cooking, until chickpeas are golden and crisp, 15 to 20 minutes.
While the chickpeas roast, make salad by tossing cucumbers and lettuce in vinaigrette until dressed to your liking.
Warm tortillas according to package directions.
Divide lettuce (portion for tacos) between warm tortillas. Top with warm chickpeas, tzatziki, and red onions. Serve with lemon wedges for squeezing over top and salad on the side. Enjoy!

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