Description
These Green Goddess Tacos feature crispy roasted chickpeas seasoned with smoky spices, topped with fresh avocado, cabbage, and a creamy, herb-packed Green Goddess sauce. Perfectly balanced with crunchy textures and vibrant flavors, they make a wholesome, vegetarian meal that’s easy to prepare for any weeknight dinner or casual gathering.
Ingredients
Scale
Taco Ingredients
- 8 small corn or flour tortillas
- 1 tablespoon olive oil
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups shredded lettuce or cabbage
- 1 avocado, sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta or cotija cheese (optional)
- Chopped fresh cilantro for garnish
Green Goddess Sauce
- 1/2 cup plain Greek yogurt or plant-based yogurt
- 1/4 cup mayonnaise or vegan mayo
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt and pepper to taste
Instructions
- Roast the Chickpeas: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the drained and dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, and salt until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes, shaking or stirring halfway through, until the chickpeas are golden and crispy.
- Prepare the Green Goddess Sauce: While the chickpeas roast, combine the Greek yogurt, mayonnaise, fresh parsley, basil, chives, lemon juice, garlic clove, salt, and pepper in a blender or food processor. Blend until the sauce is smooth, creamy, and well emulsified. Adjust seasoning to taste.
- Warm the Tortillas: Gently warm the tortillas either by heating them in a dry skillet over medium heat for 30 seconds to 1 minute per side or microwaving them wrapped in a damp paper towel until pliable and warm.
- Assemble the Tacos: Lay out the warmed tortillas and layer each with shredded lettuce or cabbage, a generous handful of the crispy roasted chickpeas, and a few slices of avocado. Top with thinly sliced red onion and drizzle with the prepared Green Goddess sauce. Finish by sprinkling with crumbled feta or cotija cheese, if using, and garnish with chopped fresh cilantro.
- Serve: Serve the tacos immediately while the chickpeas are warm and crispy for the best texture and flavor experience.
Notes
- To make the tacos vegan, substitute plant-based yogurt and vegan mayo, and omit the cheese.
- You can swap the chickpeas for roasted cauliflower or tofu for a different filling.
- These tacos are ideal for quick weeknight dinners or for prepping meals ahead of time.
