Roasted Zucchini and Chickpea Tacos {Vegan}
Prep time: 
Cook time: 
Total time: 
Serves: 6
These vegan tacos are bursting with flavor and nutrition
  • 1 red onion
  • 2 zucchinis
  • 2 large tomatoes
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • ¼ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 14 ounce can garbanzo beans, rinsed and drained
  • Bunch of cilantro, washed and chopped
  • Juice of 1 lime
  • To serve:
  • Corn or whole wheat tortillas
  • Avocado
  • Plain yogurt
  • Salsa
  • Grated cheese (omit for vegan)
  • Lime wedges
  • Sliced jalepeno (optional)
  1. Preheat the oven to 400F (200C).
  2. Dice the onion, zucchini, tomatoes, and bell pepper, and put in a large bowl.
  3. Add the olive oil, curry powder, turmeric, garlic powder, salt and pepper to the bowl and mix well.
  4. Spread the mixture out on a large baking tray and put in the oven for 15 minutes.
  5. Once the 15 minutes is up, add the garbanzo beans to the zucchini mixture, stir, and put back in the oven for another 10 minutes.
  6. Remove from the oven, put in a serving bowl, add the cilantro and lime, and stir to combine.
  7. Meanwhile slice the avocado, grate the cheese, put the yogurt and salsa in serving dishes, and warm the tortillas.
  8. Place everything on the table family style and let people make their own tacos.
Recipe by The Wholesome Fork at