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A successful dish starts with quality ingredients, and Smoky BBQ Chickpea Salad Tacos are no exception. Let's explore the key components that make this recipe not only nutritious but also bursting with flavor.

BBQ Chickpea Salad Tacos

Discover the delicious and nutritious Smoky BBQ Chickpea Salad Tacos, perfect for vegans and health-conscious eaters alike. With the hearty goodness of roasted chickpeas, fresh veggies, and a zesty lime dressing, this recipe is perfect for busy weeknight dinners or gatherings. Enjoy the blend of smoky spices and vibrant textures in a taco format for an interactive dining experience that everyone will love. Easy to prepare and packed with flavor, these tacos are a delightful way to embrace plant-based eating!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper (adjust according to your heat preference)

Salt and freshly ground black pepper to taste

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, finely diced

1 ripe avocado, diced

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

1 tablespoon fresh lime juice

8 small corn or flour tortillas

Optional toppings: diced jalapeños, thinly sliced radishes, vegan sour cream, or shredded cheese

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting the chickpeas.

    Prepare the Chickpeas: On a large baking sheet, combine the drained chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Take care to toss everything thoroughly, ensuring the chickpeas are evenly coated with the seasoning mix.

      Roast the Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 20-25 minutes, or until they become crispy and golden brown. Be sure to stir the chickpeas halfway through the cooking time for uniform crisping.

        Mix the Salad: In a spacious mixing bowl, gently combine the corn, diced red bell pepper, diced avocado, finely chopped red onion, chopped cilantro, and lime juice. Toss the ingredients carefully to maintain the integrity of the avocado cubes and avoid mashing them.

          Combine Chickpeas and Salad: Once the chickpeas have finished roasting, allow them to cool for a couple of minutes before adding them to the salad mixture. Gently fold the chickpeas into the salad until everything is well mixed.

            Warm the Tortillas: While the chickpea salad cools slightly, take a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side. This should make them pliable and ready for folding.

              Assemble the Tacos: Spoon a generous portion of the BBQ chickpea salad onto each warm tortilla. Feel free to add your choice of optional toppings such as diced jalapeños for a spicy kick, sliced radishes for crunch, or vegan sour cream for creaminess.

                Serve & Enjoy: Serve the tacos immediately while they're warm, and include lime wedges on the side for an extra squeeze. Delight in the delicious flavors of your Smoky BBQ Chickpea Salad Tacos!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings