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Butternut Squash and Chickpea Tacos

5 from 5 reviews

This recipe is from Laura’s Cookbook, The Taco Tuesday Cookbook.

These roasted chickpea and butternut squash tacos are the perfect meatless meal! They’re full of deep smoky flavors and great with your favorite toppings.

Scale

Ingredients

For the Sauce:

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a large bowl, combine taco seasoning, lime juice, olive oil, and water. Add in chickpeas and squash cubes, toss to combine seasoning well.
  3. Transfer seasoned chickpeas and squash to lined baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and squash is tender. Remove from oven and set aside.
  4. In a small bowl, combine Greek yogurt, lime juice, and cilantro. Stir well. Season with salt and pepper, to taste.
  5. Assemble tacos by placing a bed of cabbage, top with roasted chickpeas and squash, and drizzle cilantro lime sauce on top. Serve with additional lime wedges.

Equipment

Nutrition

Keywords: butternut squash tacos, roasted chickpeas, recipes with roasted chickpea, vegetarian tacos,