Roasted Vegetable And Chickpea Tacos: A Light, Healthy Summer Dinner

Tiffany June 1, 2017

Article featured image — These light, colorful tacos are an easy weeknight meal.

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Level of Difficulty: Easy
Serving Size: 4 to 6

Ingredients

1 medium-sized eggplant, cut into 1/2-inch pieces (about 1 1/2 cups)
1 medium-sized zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
1 1/2 cups cherry tomatoes
2 cloves garlic, minced
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, warmed
Minced herbs for garnish

Herbed Tahini Sauce

1 clove garlic, minced
1 scallion, minced (white and light green parts only)
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1/4 cup loosely packed basil, finely chopped
1/4 cup loosely packed dil, finely chopped
1/4 cup loosely packed parsely, finely chopped
1/8 teaspoon crushed red pepper flakes
Fine sea salt and freshly ground black pepper

Directions

For the herbed tahini sauce

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.

For the tacos

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.
Spoon the vegetable and chickpea mixture onto warm tortillas, drizzle on the sauce, and garnish with extra minced herbs.