Easy Roasted Chickpea Tacos with Cheezy Sauce
My kids devoured these roasted chickpeas. Once we made them for tacos, another time they made a simple and delicious snack!
It was such an honor to have Dr. Yami Carzola-Lancaster join us on the podcast this week.
She is an absolute wealth of information, drawing on both her extensive education, clinical practice as well as many of her own personal family experiences.
She has really helped me to find the right balance of teaching my kids about what foods promote health as well as giving them the freedom to make choices in a way that doesn’t leave them inhaling treats and processed food when given the chance.
Dr. Yami shared this easy recipe as one of her favorites, and I can’t agree more!
It takes about 2 minutes to get these chickpeas cooking, and then they crisp up in the oven while you do whatever else you need to.
She loves them for her taco night, which we thought was super tasty, but no need to stop there!
Roasted chickpeas make a delicious snack, a crunchy salad topping, and more!
And no need to stop at taco seasoning . . . feel free to try these with your favorite spice and flavor blends!
She also shared her favorite cheese sauce, which is such a perfect way to pull everything together.
I like that this one is nut-free and does not even require the blender!
And stirring in salsa is such a perfect way to bridge the gap, changing the flavor so no one is looking for it to taste exactly like cheese anyway.
And while your chickpeas roast, make sure you tune into this episode with Dr. Yami. She has such a fascinating journey and so much wonderful advice to share for parents worried about what their kids are eating!
Turn these into tacos with corn tortillas, leafy greens or cabbage slaw, and all your favorite taco fixings such as tomatoes, olives, peppers, onions, etc.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- Roasted Chickpeas
- 2 cans low-sodium chickpeas drained and rinsed
- 2 TBSP taco seasoning
- Taco Cheezy Sauce
- 1 cup plain plant milk ie soy milk, almond milk, etc.
- 1/2 cup nutritional yeast
- 2 TBSP corn starch
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/2 cup salsa
- Taco Fixings: tortillas, brown rice, lettuce or cabbage slaw, avocado, tomato, peppers, etc.
Ingredients
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- Preheat oven to 400. Line baking sheet with a non-stick baking mat, parchment paper or a light spray of oil. Toss rinsed chickpeas with taco seasoning until well-coated, spread on baking sheet. Bake for 30 minutes, stirring once halfway through (see notes for tips).
- Whisk all ingredients together in medium saucepan and bring to a simmer until it thickens.
Crispy chickpea tips: If chickpeas don't seem quite crisp enough, cook for a few additional minutes. You can also turn oven off and allow chickpeas to crisp at the lower heat. Check frequently however as over-cooked chickpeas are no fun either! Chickpeas will crisp up some as they cool as well.