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Crunchy Chickpea & Black Lentil Grilled Tacos

Crunchy chickpea and black lentil grilled tacos are the perfect plant-based meal for summer! They’re packed with nutrition and a great option if you’re looking for a plant-based option to have at a summer BBQ.

Course Entrees
Cuisine Mexican
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Vegan
Occasion Cinco de Mayo
Servings 4 Tacos

Ingredients

  • 4 tortillas
  • 1 can chickpeas
  • 4 tbsp avocado oil
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 cup lentils, black
  • 1½ cup bell pepper red, orange or yellow
  • 1 cup cauliflower florets
  • 1 jalapeno sliced
  • 1 zucchini medium, cut into rounds

Instructions

  1. Preheat the oven to 425 degrees F. Rinse and drain a can of chickpeas and use a paper towel to dry them as best as you can.

  2. Toss with 2 tbsp. avocado oil, garlic powder and salt and place on a baking sheet. Bake for 25, flipping the chickpeas halfway through.

  3. In the meantime cook lentils according to package directions.

  4. Rinse and chop veggies. Toss with remaining 2 tbsp and salt. And avocado oil and place veggies in a grill basket. Grill for about 10 minutes until tender.

  5. Once the chickpeas, lentils and veggies have finished cooking, toss together. 

  6. Place tortillas on the grill to heat them up for a few seconds on each side. Remove from the grill and use tongs to fill each tortilla with the chickpea lentil mix. Top with guacamole if desired and enjoy!