A vegetarian delight no matter how you serve it (Crispy Chickpea and Roasted Veggie Taco Filling)

Ah, vegetarian meals.  You are hard.  I am such a meat eater I hate seafood.  Which, as I am sure you are sick of hearing about, is why I have high cholesterol.  I need to get the meat cut back in my life but it is hard.  I went on a search for something to replace my go-to taco salad and found this gem of a recipe for Roasted chickpea and veggie tacos.  I love to deprive myself, so I decided to have these as lettuce wraps.  The next day I just turned it into a salad because romaine wraps are messy!

The flavor on the chickpeas was just divine!  I went to Hollygrove Market the week I made these  and got a box.  That caused me to change up the veggies a little, which was just perfect for my taste buds. You can totally change up the veggies on this and serve it any way your like it, hard shell, flour or corn tortilla or over lettuce like crazy me!   Embrace Meatless Monday, make these!  Full recipe to follow the montage.

I cannot believe I took this with my iPhone SE on a windowsill in my office.  Natural light does wonders! 

The cast in the dark.  Dang daylight savings time!

All chopped up and ready to go!

I added some corn to the chickpeas since it was in the box.  It was perfect!

I just love roasted veggies!  Especially with special seasoning!

All roasted and ready, look at that browning on the chickpeas!

And the color on those veggies, it just screams fall!

And don't get me started on this avocado cream, so flipping good!  I wanted some chips to dip in it!

Crispy Chickpea and Roasted Vegetable Taco Filling with Creamy Avocado Sauce (Adapted from Eat 80/20)

1 can chickpeas, drained and rinsed
3 tsp olive oil, divided
1 medium zucchini or squash, chopped into 1/2 " pieces
1 bell pepper, chopped
1/2 onion, chopped
5 radishes, chopped

Cut kernels from one ear of corn
1/4 tsp chipotle chili powder

3/4 tsp salt
1/4 tsp black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried cilantro
1/2 tsp paprika

Creamy Avocado Sauce
1 avocado
Juice from one lime
1/2 cup chopped fresh cilantro
2 Tbsp sour cream

1 chopped jalapeno, seeds removed (optional)
1/4 tsp salt

Preheat oven to 400 degrees.  Combine all seasoning ingredients in a small bowl. Divide mixture into two portions. Place chickpeas and corn into a bowl, and toss with 1 tsp olive oil and half of the seasoning mixture and toss to coat.  Add chopped veggies to a bowl. Add remaining 2 tsp olive oil and remainder of the seasoning mixture. Toss to coat. Line two sheet pans with parchment paper. Spread chickpeas and corn on one pan, and veggie mixture on another. Bake for 20 minutes, stirring each pan once halfway through cooking. While chickpeas and vegetables are roasting, prepare the creamy avocado sauce.  Serve chickpeas and veggies in a taco vessel or over a salad, then dolloped with avocado sauce.

Happy Cooking!

Missy