Greek Vegetarian Chickpea Tacos

Easy vegetarian tacos with roasted chickpeas, tomatoes, cucumbers, lettuce, and feta cheese.

Your New Taco Obsession

• Incredibly quick but packed with so much flavor thanks to some simple, pantry staple spices.
• It’s just as good on day two, so any leftovers can double as lunch the next day.
• Chickpeas are naturally gluten-free, so to make the tacos gluten-free. Corn tortillas tend to break, though, so heat them up to make them more pliable.

How to make Greek Vegetarian Chickpea Tacos

Ingredients

• 1 (15oz) can chickpeas, rinsed
• 2-3 tablespoons Annie’s Green Garlic Dressing (or 1 tablespoon of olive oil)
• ½ teaspoon garlic salt
• 12 corn tortillas
• 1 tomato, diced
• 1 cucumber, diced
• 1 small head of lettuce, washed and torn into bite size pieces
• ½ cup crumbled feta cheese
• Annie’s Green Garlic and Lite Goddess dressing, to serve

Directions

1. Preheat oven to 450°F and line baking sheet with parchment paper.
2. Toss chickpeas with Annie’s Green Garlic Dressing (or olive oil) and sprinkle with garlic salt.
3. Spread evenly on parchment-lined baking sheet and bake for 30 minutes, or until crispy and golden.
4. Wrap corn tortillas in damp paper towel and microwave in 30-second increments until warm.
5. Serve crispy chickpeas in corn tortillas with tomatoes, lettuce, cucumbers, feta cheese, and Annie’s Green Garlic or Lite Goddess dressing.

Serving Ideas

Tacos go with everything – margaritas, chips, guacamole, a good playlist. To narrow it down, here are our favorite things to serve with these tacos.

• Mexican Street Corn Salad 
• Guacamole
• Tex-Mex Taco Salad

Notes:

Are there any substitutes for chickpeas? You can use white beans or cannellini beans if needed. Cannellini beans are much larger though so the texture will be different. To add more oomph, you can also pair the chickpeas with something like rice or lentils!

Storage: I often make a double batch of the chickpeas and sauce to store in the fridge. Each will keep in the fridge for 5 days in an airtight container. When you want to eat them, simply reheat the chickpeas in the air fryer, stove top, or microwave, and then use as desired with the cilantro sauce!