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Sheet Pan Roasted Vegetable and Chickpea Tacos

Three roasted veggie and chickpea tacos in a white baking dish with ingredients and jar of chimichurri sauce surrounding

Taco night is the best (and easiest) night with these sheet pan roasted vegetable and chickpea tacos! Ready in 30 minutes, healthy, and delicious.

Ingredients

Scale
  • 1 can chickpeas
  • 3 cups cauliflower florets
  • 1 red bell pepper, sliced (any color pepper works)
  • 1 white onion, peeled and sliced
  • 1 tbsp olive oil
  • Juice of half a lime
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 avocados, peeled and sliced
  • 1 batch chimichurri sauce
  • 8 corn tortillas

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or silicone baking mat.
  2. Drain and rinse the chickpeas. Use a clean tea towel to rub them to dry them off. Discard any of the skins that come off when you are drying them.
  3. Toss the chickpeas, cauliflower, bell pepper, and onion in the olive oil, spices, salt, and pepper.
  4. Spread everything out evenly on the baking sheet and roast for 20-25 minutes, until chickpeas are crispy and vegetables are fork tender and beginning to brown. 
  5. While veggies are in the oven, prepare chimichurri sauce and slice the avocado.
  6. Once ready to serve, heat up tortillas directly on the burner of a gas range. Heat each side for about 1 minute, flipping with tongs when air bubbles appear.
  7. Add a scoop of roasted veggies/chickpeas to each taco and top with a few avocado slices and big drizzle of chimichurri. Serve with extra lime slices, if desired!

Notes

Best eaten when prepared.

Keywords: roasted vegetable tacos, vegan tacos, chickpea tacos, vegetarian tacos