Description
These roasted carrot and chickpea tacos are a great way to add more veggies to taco night! They’re easy to make, topped with a delicious creamy cilantro slaw, and perfect for a weeknight meal!
Ingredients
Units
Scale
For the tacos:
- 1 lb carrots, peeled and sliced into 1/4” thick slices
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 6 small corn or flour tortillas
For the slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- Salt to taste
Instructions
- Preheat the oven to 425°F.
- On a large baking sheet, toss the carrots and chickpeas with the olive oil, onion powder, cumin, smoked paprika, garlic powder, and salt.
- Spread into an even layer and roast for 25–30 minutes, stirring once halfway through cooking. The carrots should be tender and lightly browned, and the chickpeas should be slightly crisp.
- While the carrots and chickpeas are roasting, combine shredded cabbage and carrots in a bowl. Add cilantro, mayonnaise, lime juice, and a pinch of salt.
- Toss thoroughly until evenly coated.
- Warm the tortillas in a skillet or directly over a gas flame until pliable.
- Fill each tortilla with the roasted carrot and chickpea mixture.
- Top with taco slaw and serve immediately.