Roasted Chickpea Tabbouleh Tacos

Source

Ingredients

Display units in Metric

For the chickpeas:
1	(15.5-ounce) can	chickpeas drained and rinsed
1	tablespoon	extra-virgin olive oil
¹⁄₄	teaspoon	kosher salt
¹⁄₄	teaspoon	freshly ground black pepper
For the tahini dressing:
1	tablespoon	tahini
1		lemon zest and juice
2	tablespoons	extra-virgin olive oil
¹⁄₄	teaspoon	kosher salt
¹⁄₈	teaspoon	freshly ground black pepper
For the tabbouleh:
1	small	red onion chopped 1 red bell pepper, chopped
¹⁄₂		cucumber seeded and chopped
1	cup	lightly packed fresh mint chopped
1	cup	lightly packed parsley chopped
For the tacos:
8		hard taco shells warmed
¹⁄₂	cup	crumbled feta cheese

To cook the beans:

Preheat the oven to 400°F and line a medium baking sheet with foil. Toss the garbanzo beans with the olive oil, salt, and black pepper then spread out onto the baking sheet. Roast for 20 minutes, stirring halfway through cooking time.

While the beans are roasting, make the dressing:

To a small bowl add the tahini and lemon zest and juice. Whisk until combined, then whisk in the olive oil, salt, and pepper. Reserve.

To make the tabbouleh:

Remove beans from the oven and allow them to cool slightly. Add cooled beans to a large bowl along with the onion, pepper, cucumber, mint, and parsley. Add the dressing and toss to combine.

To make the tacos:

Portion tabbouleh among warmed taco shells and garnish with feta cheese.

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GROCERY TIP: Looking for tahini at your grocery store? It can sometimes be found in the section with nut butters, but if it’s not there, look for it in the ethnic aisle.

PREP TIP: Save time by cutting veggies just after you make the dressing and while those beans are still cooking!

RECIPE NOTE: Too much herb for you? That’s okay! Feel free to adjust the parsley and mint to reflect your preferences.

To cook the beans:
Preheat the oven to 400°F and line a medium baking sheet with foil. Toss the garbanzo beans with the olive oil, salt, and black pepper then spread out onto the baking sheet. Roast for 20 minutes, stirring halfway through cooking time.
While the beans are roasting, make the dressing:
To a small bowl add the tahini and lemon zest and juice. Whisk until combined, then whisk in the olive oil, salt, and pepper. Reserve.
To make the tabbouleh:
Remove beans from the oven and allow them to cool slightly. Add cooled beans to a large bowl along with the onion, pepper, cucumber, mint, and parsley. Add the dressing and toss to combine.
To make the tacos:
Portion tabbouleh among warmed taco shells and garnish with feta cheese.
______
GROCERY TIP: Looking for tahini at your grocery store? It can sometimes be found in the section with nut butters, but if it’s not there, look for it in the ethnic aisle.
PREP TIP: Save time by cutting veggies just after you make the dressing and while those beans are still cooking!
RECIPE NOTE: Too much herb for you? That’s okay! Feel free to adjust the parsley and mint to reflect your preferences.

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