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Crunchy Chickpea and Black Lentil Grilled Taco

Crunchy Chickpea and Black Lentil Grilled Taco

Entrees

Course

Difficulty

Moderate

Pulse Type

Chickpeas

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

4 tortillas
1 can chickpeas
4 tbsp avocado oil
1 tsp salt
2 tsp garlic powder
1 cup lentils black
1½ cup peppers red, orange or yellow, sliced
1 cup cauliflower florets
1 jalapeno pepper sliced
1 zucchini cut into rounds

Instructions

Preheat the oven to 425 degrees F. Rinse and drain a can of chickpeas and use a paper towel to dry them as best as you can.
Toss with 2 tbsp. avocado oil, garlic powder and salt and place on a baking sheet. Bake for 25, flipping the chickpeas halfway through.
In the meantime cook lentils according to package directions.
Rinse and chop veggies. Toss with remaining 2 tbsp and salt. And avocado oil and place veggies in a grill basket. Grill for about 10 minutes until tender.
Once the chickpeas, lentils and veggies have finished cooking, toss together.
Place tortillas on the grill to heat them up for a few seconds on each side. Remove from the grill and use tongs to fill each tortilla with the chickpea lentil mix. Top with guacamole if desired and enjoy!