Light And Simple: Roasted Vegetable And Chickpea Tacos

chickpeatacos
Andrea Bemis•

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Dishing Up The Dirt is a vibrant new collection of wholesome (and gorgeous) recipes by farmer and blogger Andrea Bemis. Endowed with the unique beauty of freshly picked, organic produce and packed with stories and techniques, this is one book that belongs in your library. These light and healthy vegetable and chickpea tacos will become a summer favorite!

Taco night is no joke at our house, and these roasted vegetable and chickpea tacos don't disappoint. Loaded with fresh vegetables, hearty chickpeas and a zesty tahini sauce, they're what the summer harvest is all about. Gather your friends, crack open some beers, and dig in!

Reprinted with permission from Dishing Up The Dirt

Light And Simple: Roasted Vegetable And Chickpea Tacos
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Dishing Up The Dirt is a vibrant new collection of recipes by farmer and blogger Andrea Bemis. These vegetable and chickpea tacos are an instant favorite.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
4
to 6
Ingredients
  • 1 medium-sized eggplant
  • 1 medium-sized zucchini
  • 1 1/2 cups cherry tomatoes
  • 2 cloves garlic
  • 2 cups cooked chickpeas (rinsed, drained and patted dry if from a can)
  • 3 tabelspoons olive oil
  • 1/8 teaspoon cayenne pepper
  • Fine sea salt and freshly ground black pepper
  • corn or flour tortillas
  • Minced herbs for garnish
  • 1 clove garlic
  • 1 scallion
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 cup loosely packed basil
  • 1/4 cup loosely packed dil
  • 1/4 cup loosely packed parsely
  • 1/8 teaspoon crushed red pepper flakes
  • Fine sea salt and freshly ground black pepper
Directions
  1. :::herbed tahini sauce:::
  2. Combine all the ingredients with 1/3 cup water in a blender or a food processor and process until smooth. Add more water 1 tablespoon at a time to thin the sauce, if necessary. Taste-test and adjust seasonings as needed.
  3. :::tacos:::
  4. Preheat the oven to 400°F. Toss the vegetables, garlic, and chickpeas with the olive oil, cayenne, salt, and pepper. Spread them out on two rimmed baking sheets and roast until everything is lightly browned and the tomatoes blister, 18 to 25 minutes. Rotate pans and toss them half­way through cooking.
  5. Spoon the vegetable and chickpea mixture onto warm tortillas, drizzle on the sauce, and garnish with extra minced herbs.
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