Roasted Chickpea Tacos

Hey FODMAPers and Friends.

Last night I whipped up the most ah-mazing tacos…roasted chickpea tacos! I seasoned the chickpeas with Casa de Sante’s Chili Seasoning, a nice blend of chili powder, cayenne pepper, paprika, cumin, hing (asafoetida), and oregano. I drizzled the chickpeas with a little garlic infused olive oil and added just a sprinkle of sea salt and then roasted them up!

Roasted chickpeas are my new favorite treat! They are a great plant based protein that is fiber rich…and are so reasonably priced!

Just remember the low FODMAP limit of chickpeas is 1/4 cup portion of canned chickpeas! 

Today’s post is a sponsored post from my friends at Casa de Sante.  I love the opportunity to create fun recipes with Casa de Sante’s delicious spice blends. 🙂

To save time, I roasted the chickpeas on the middle rack in the oven and placed the corn tortillas on the bottom rack to lightly toast them. If you haven’t used soft corn tortillas before…they are so delicious. Just don’t over-cook or the tacos will not bend and they will be a bit more challenging to eat!

These tacos were super yummy with the chili seasoned roasted chickpeas alone…but you can also opt to top your taco with roasted shrimp, grilled chicken or a combo of suitable protein rich options. My son and husband, added shrimp, chicken AND the roasted chickpeas on top of their tortillas.

For a 20% discount off of Casa de Sante products, use the coupon code: KATE. Enjoy!

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