Grilled Zucchini Chickpea Tacos

Name: Grilled Zucchini Chickpea Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon sea salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 1 tablespoon olive oil; 2 medium zucchini; 1 15 oz. can of chickpeas, drained and rinsed; corn tortillas; 1 cup Finely chopped red cabbage; 1 large avocado; 2 green onions; 1/3 cup cilantro; 1/4 cup Crumbled queso fresco; tomatillo salsa

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Course
Main Course
Cuisine
American, Universal, Vegetarian, Vegan, gluten-free

Grilled Zucchini Chickpea Tacos

Iris Warren

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These healthy tacos can be on the dinner table in under 30 minutes! The perfect summer meal!

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Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon olive oil divided
2 medium zucchini cut into 1/2-inch strips
1 15 oz. can of chickpeas, drained and rinsed
corn tortillas
1 cup Finely chopped red cabbage
1 large avocado seed removed and chopped
2 green onions sliced
1/3 cup cilantro chopped
1/4 cup Crumbled queso fresco
tomatillo salsa if desired

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Instructions

Preheat grill to medium-high heat.
In a small bowl, combine chili powder, cumin, sea salt, garlic powder, onion powder, and paprika. Stir until combined.
Place the zucchini strips in a medium bowl. Place the rinsed and drained chickpeas in a medium bowl. Drizzle a little olive oil over the zucchini and a little over the chickpeas. Toss. Pour half of the seasoning mixture over the zucchini strips and half over the chickpeas. Stir until zucchini and chickpeas are well coated. Place seasoned zucchini and chickpeas on a large grill pan.
Place the grill pan on the hot grill and grill until zucchini is cooked and chickpeas are slightly crispy, about 10 minutes.
Heat or char the corn tortillas on the grill or over a gas flame. Place zucchini and chickpeas in the center of the taco. Add red cabbage, avocado, cilantro, queso fresco, and tomatillo salsa, if desired. Serve warm.
Note-if you need the tacos to be vegan, leave off the queso fresco. They are still super delicious!