Chickpea Tacos
From Happy Herbivore p. 97
Ingredients:
2 Tbsp. soy sauce
2 tsp lemon juice
1 Tbsp. chili powder
2 1/2 tsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp cayenne powder
1/2 tsp. oregano
2 15 oz. cans, chickpeas
Directions:
1. Preheat oven to 400 degrees.
2. Whisk soy sauce, juice and spices together then combine with chickpeas in a bowl, stirring to combine.
3. Line cookie sheet with parchment paper and transfer chickpeas to cookie sheet in a single layer.
4. Bake 30-35 minutes until chickpeas are crisp.
Ingredients:
2 Tbsp. soy sauce
2 tsp lemon juice
1 Tbsp. chili powder
2 1/2 tsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp cayenne powder
1/2 tsp. oregano
2 15 oz. cans, chickpeas
Directions:
1. Preheat oven to 400 degrees.
2. Whisk soy sauce, juice and spices together then combine with chickpeas in a bowl, stirring to combine.
3. Line cookie sheet with parchment paper and transfer chickpeas to cookie sheet in a single layer.
4. Bake 30-35 minutes until chickpeas are crisp.