Roasted Chickpea and Zucchini Tacos

Ingredients

Roasted Filling

• 15 oz canned chickpeas, drained and dried
• 1 unit zucchini, sliced into half-moons
• 2 tbsp olive oil
• 1 tsp trader joe’s everything but the elote seasoning

Guacamole and Assembly

• 2 unit ripe avocados
• 1 tbsp lime juice
• 1 tsp salt
• 1/4 cup diced tomatoes (whatever kind you like)
• 6 unit tortillas (any kind you like, i used almond flour here)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Drain and pat the chickpeas very dry with a paper towel.
3. Toss the chickpeas and sliced zucchini with olive oil and everything but the elote seasoning on a large sheet pan.
4. Roast for 20-25 minutes, tossing halfway through, until the chickpeas are crispy and the zucchini is tender and slightly charred.
5. Mash the avocados in a bowl with lime juice, salt, and diced tomato to create guacamole.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble the tacos by spooning the roasted vegetable mixture onto the tortillas and topping generously with the guacamole.

Notes

Ensure the chickpeas are thoroughly dried before roasting to guarantee they get crispy rather than mushy. You can add a pinch of cayenne pepper if you prefer a spicier taco.