Course Entrees
Difficulty Moderate
Pulse Type Chickpeas
Recipe Contributed By Maggie Michalczyk

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Crunchy Chickpea and Black Lentil Grilled Taco

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.


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


  • 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.
  • Toss with 2 tbsp. avocado oil, garlic powder and salt and place on a baking sheet. Bake for 25, flipping the chickpeas halfway through.
  • In the meantime cook lentils according to package directions.
  • 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.
  • Once the chickpeas, lentils and veggies have finished cooking, toss together. 
  • 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!