Smoky Chipotle Roasted Chickpea and Veggie Tacos

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 tacos)
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 cans (15 oz / 425 g each) chickpeas, drained and well dried
• 3.5 tbsp olive oil, divided
• Smoked paprika, cumin, chipotle chili powder, garlic powder, onion powder, salt, pepper
• 2 bell peppers, 1 red onion, 1 small zucchini, 1 cup corn kernels
• 8 small tortillas (corn or flour)
• 1/3 cup Greek yogurt, 2 tbsp mayonnaise
• 2 chipotle peppers in adobo + 1–2 tsp adobo sauce
• 3 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 garlic clove
• 1 cup shredded cabbage, 1 avocado, fresh cilantro, optional queso fresco/cotija

Do This

• 1. Heat oven to 425°F (220°C). Line 2 large sheet pans with parchment.
• 2. Toss well-dried chickpeas with 2 tbsp oil, smoked paprika, cumin, chipotle chili powder, garlic and onion powder, salt, and pepper. Roast 25–30 minutes, shaking pan halfway, until very crisp.
• 3. On second pan, toss peppers, onion, zucchini, and corn with 1.5 tbsp oil, smoked paprika, cumin, chili powder, salt, and a squeeze of lime. Roast 18–22 minutes until tender with charred edges.
• 4. While roasting, whisk yogurt, mayonnaise, minced chipotles, adobo sauce, lime juice, honey, garlic, salt, and a bit of water until drizzleable.
• 5. Warm tortillas in a dry skillet or wrapped in foil in the oven for 5–8 minutes.
• 6. Fill tortillas with roasted chickpeas and charred veggies. Top with cabbage, avocado, cilantro, and cheese (if using).
• 7. Finish with a generous chipotle-lime drizzle and extra lime wedges on the side.

---

Why You’ll Love This Recipe

• Big flavor, minimal fuss: everything roasts on sheet pans while you mix a quick sauce.
• Crispy, smoky chickpeas and charred veggies make these tacos deeply satisfying and totally meatless.
• The creamy chipotle-lime drizzle adds tangy heat that ties everything together.
• Great for meal prep: components keep well and reheat beautifully for weeknight dinners.

Grocery List

• Produce: 2 bell peppers, 1 red onion, 1 small zucchini, 1 cob corn or 1 cup corn kernels, 1–2 limes, 1 small garlic bulb, 1 avocado, small wedge of cabbage, 1 small bunch cilantro
• Dairy: Plain Greek yogurt (or sour cream), mayonnaise, queso fresco or cotija cheese (optional)
• Pantry: 2 cans chickpeas, chipotle peppers in adobo, tortillas, olive oil, smoked paprika, ground cumin, chipotle chili powder, chili powder, garlic powder, onion powder, honey or maple syrup, salt, black pepper

Full Ingredients

For the Smoky Roasted Chickpeas

• 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and patted very dry
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chipotle chili powder (use 1/2 tsp for milder heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the Charred Veggies

• 2 medium bell peppers (red, orange, or yellow), seeded and sliced into 1/2-inch strips
• 1 medium red onion, peeled and thinly sliced from root to tip
• 1 small zucchini, halved lengthwise and sliced into 1/4-inch half-moons
• 1 cob fresh corn, kernels cut off (or 1 cup frozen corn, thawed and well drained)
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (regular or ancho)
• 1/2 tsp fine sea salt
• Juice of 1/2 lime (about 1 tbsp), plus more to taste

For the Chipotle-Lime Drizzle

• 2 chipotle peppers from a can of chipotles in adobo, minced
• 1–2 tsp adobo sauce from the can (to taste)
• 1/3 cup plain Greek yogurt (or sour cream)
• 2 tbsp mayonnaise
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey or maple syrup
• 1 small garlic clove, finely grated or very finely minced
• 1/4 tsp fine sea salt, plus more to taste
• 1–3 tbsp water, as needed, to thin to drizzling consistency

For Serving

• 8 small (6-inch) tortillas (corn, flour, or your favorite)
• 1 cup finely shredded green or red cabbage
• 1 ripe avocado, sliced or diced
• 1/4 cup chopped fresh cilantro leaves
• 1/3 cup crumbled queso fresco or cotija cheese (optional)
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pans

Set your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper for easy cleanup and to help the chickpeas crisp. If you only have one large sheet, you can roast the chickpeas first and then the vegetables, but using two pans lets everything cook at once.

While the oven heats, drain and rinse the chickpeas. Spread them out on a clean kitchen towel or paper towels and pat them very dry. Removing as much moisture as possible is key for getting them crisp in the oven.

Step 2: Season and roast the smoky chickpeas

Place the well-dried chickpeas on one of the prepared baking sheets. Drizzle with 2 tbsp olive oil and sprinkle on the smoked paprika, cumin, chipotle chili powder, garlic powder, onion powder, salt, and black pepper. Toss directly on the pan until every chickpea is evenly coated, then spread them into a single layer without crowding.

Roast on the middle rack for 25–30 minutes, shaking the pan or stirring the chickpeas halfway through. They are done when they are deep golden, lightly blistered, and crunchy on the outside. If they still feel soft toward the end, give them another 5 minutes, watching carefully so they do not burn.

Step 3: Char the veggies

While the chickpeas start roasting, add the bell peppers, red onion, zucchini, and corn to the second baking sheet. Drizzle with 1 1/2 tbsp olive oil and sprinkle with smoked paprika, cumin, chili powder, and salt. Squeeze the juice of 1/2 lime over the top. Toss everything until the vegetables are well coated, then spread into an even layer.

Place the pan on the upper rack of the oven. Roast for 18–22 minutes, stirring once halfway through, until the vegetables are tender with nicely browned and lightly charred edges. If you like extra char, you can switch the oven to broil for the last 2–3 minutes, watching constantly so they do not burn.

Step 4: Make the chipotle-lime drizzle

While the chickpeas and veggies roast, prepare the sauce. In a small bowl, whisk together the minced chipotle peppers, adobo sauce, Greek yogurt, mayonnaise, lime juice, honey or maple syrup, grated garlic, and salt until smooth. The mixture should be thick but pourable.

Whisk in 1–3 tbsp water, a little at a time, until it reaches a drizzling consistency. Taste and adjust: add more lime for brightness, more honey for sweetness, or a bit more adobo sauce for extra smoky heat. Set aside; the flavors will meld as it sits.

Step 5: Warm the tortillas and prep toppings

About 5–10 minutes before the chickpeas and vegetables are done, warm your tortillas. Stack them and wrap in foil, then place directly on an oven rack for 5–8 minutes, until pliable and steamy. Alternatively, warm each tortilla in a dry skillet over medium heat for 30–60 seconds per side, until soft with a few toasty spots.

While the tortillas warm, shred the cabbage, slice or dice the avocado, and chop the cilantro. Crumble the queso fresco or cotija if using, and cut extra limes into wedges for serving.

Step 6: Assemble the tacos

Lay the warm tortillas out on plates or a serving board. Spoon a generous layer of roasted chickpeas down the center of each tortilla. Top with a big scoop of the charred veggie mixture.

Add a small handful of shredded cabbage for crunch, then tuck in slices or chunks of avocado. Sprinkle with cilantro and crumbled queso fresco or cotija, if using. Finish each taco with a generous drizzle of the chipotle-lime sauce.

Step 7: Serve and customize

Serve the tacos immediately while the chickpeas are still crisp and the tortillas are warm. Offer extra chipotle-lime drizzle and lime wedges at the table so everyone can adjust heat and brightness to taste.

If you are serving family-style, pile the chickpeas, veggies, toppings, and tortillas onto separate platters so everyone can build their own tacos. Any leftover sauce also makes a great dip for tortilla chips or drizzle for roasted potatoes or grain bowls.

Pro Tips

• Dry chickpeas = extra crisp. Take the time to really pat the chickpeas dry. If you have time, let them air-dry for 10–15 minutes on a towel before roasting.
• Do not overcrowd the pans. Crowded chickpeas or vegetables will steam instead of roast. Use two pans or work in batches so everything has room to brown.
• Adjust the heat level. For milder tacos, reduce the chipotle chili powder on the chickpeas and use just one chipotle pepper in the sauce. For extra spicy, add an extra chipotle and a pinch more adobo sauce.
• Use what you have. Swap zucchini for sliced mushrooms, add sliced carrots, or throw in extra corn. This recipe is very forgiving with vegetable combinations.
• Serve immediately for best texture. Chickpeas are crispiest right out of the oven. If you are holding them, leave them on the pan in a warm oven with the door slightly ajar rather than covering them.

Variations

• Taco bowls instead of handheld tacos: Serve the smoky chickpeas and charred veggies over rice, quinoa, or cauliflower rice. Top with cabbage, avocado, cilantro, and chipotle-lime drizzle for a hearty bowl.
• Black bean and chickpea combo: Replace one can of chickpeas with a can of black beans. Roast them together for extra texture and color.
• Mild cilantro-lime version: Skip the chipotle in the sauce and instead blend the yogurt, mayonnaise, lime juice, honey, garlic, salt, and a handful of cilantro for a bright green, mild drizzle.

Storage & Make-Ahead

Store the components separately for the best texture. Cooled roasted chickpeas will keep in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days (re-crisp in a 400°F / 200°C oven for 5–8 minutes). The roasted vegetables can be refrigerated in a sealed container for up to 4 days and reheated in a skillet or the oven. The chipotle-lime drizzle keeps well in the refrigerator for up to 5 days; stir before using and thin with a splash of water or lime juice if it thickens. Warm tortillas just before serving. Fully assembled tacos are best eaten fresh, as the tortillas and chickpeas soften when stored.

Nutrition (per serving)

Approximate values per serving (2 tacos, assuming 4 servings): about 550 calories, 16 g protein, 70 g carbohydrates, 23 g fat, 12 g dietary fiber, and 1050 mg sodium. Actual values will vary based on tortilla type, cheese usage, and exact ingredient brands.