These roasted carrot and chickpea tacos are a great way to add more veggies to taco night! They’re easy to make, topped with a delicious creamy cilantro slaw, and perfect for a weeknight meal!
Taco night is always a hit, and over the years, I’ve found so many ways to add more veggies to our tacos. From broccoli tacos to Brussels sprout tacos, I’ve learned that with the right seasoning and topping, we can turn just about any vegetable into a delicious taco filling. I hope you give these a try because I really think you’ll love them!
Ingredients & Substitutions
- Carrots: Slicing them thin helps them roast quickly and get those lovely caramelized edges. Regular orange carrots are perfect, but a bag of rainbow carrots makes them extra pretty.
- Chickpeas: These add protein and fiber, making these tacos satisfying. Be sure to drain and rinse them well, and pat them dry before roasting so they crisp up instead of steaming.
- Olive oil: A little oil helps everything roast evenly and enhances the flavor of the spices. Avocado oil works just as well.
- Spices: Cumin and smoked paprika give that warm, smoky depth, while garlic powder and onion powder round everything out. If you like a little heat, a pinch of chipotle powder or cayenne is a great addition.
- Tortillas: You can use corn or flour, whatever you love. Corn keeps these naturally gluten-free, and warming them well makes all the difference in flavor and flexibility.
- For the slaw: Shredded cabbage and carrots give you the crunch, fresh cilantro brings brightness, and a little lime juice and mayonnaise pull it all together into a creamy, tangy topping. Swap in a vegan mayo to keep these fully plant-based, or use plain Greek yogurt for a lighter, tangier version. Not a cilantro fan? A handful of chopped green onions works as a swap.
How to Make Carrot and Chickpea Tacos
Tips for Perfect Tacos
- Slice your carrots evenly so they roast at the same rate. Aim for about a quarter inch thick so they get tender without turning to mush.
- Make sure your chickpeas are dry before they go in the oven. Any extra moisture means they’ll steam instead of getting crispy.
- Don’t crowd the pan. Give the carrots and chickpeas room to spread out in a single layer so they brown rather than soften. Use two baking sheets if you need to.
- Warm tortillas really do taste better. A quick char over a gas flame or a minute in a dry skillet takes these from good to great.
Variations
- Add a drizzle of cilantro sauce, vegan cilantro lime dressing, or burrito sauce, for even more flavor.
- Toss in some black beans or pinto beans alongside the chickpeas for an even heartier filling.
- Pile on extra toppings like crumbled cotija or feta, sliced avocado, pickled red onions, or a few jalapeño slices.
- Make it a bowl by skipping the tortillas and serving everything over rice or greens.
Storage and Reheating
Store the roasted carrots and chickpeas in an airtight container in the fridge for up to 4 days. Keep the slaw separate so it stays crisp. To reheat, warm the carrots and chickpeas in a 375°F oven for about 10 minutes to bring back some of that crispness, or use a skillet on the stovetop. I’d skip the microwave here since it tends to make the chickpeas soft. This filling also makes a great meal prep base. Roast a batch at the start of the week and you can build tacos, bowls, or salads whenever you need a quick lunch.
What to Serve With Tacos
These tacos are great on their own, but they’re even better as part of a spread. Serve them with Mexican rice, a side of black beans, or this street corn salad. A bowl of guacamole and chips on the side never hurts, and they pair perfectly with a spicy ranch water for taco night.
PrintDescription
These roasted carrot and chickpea tacos are a great way to add more veggies to taco night! They’re easy to make, topped with a delicious creamy cilantro slaw, and perfect for a weeknight meal!
For the tacos:
- 1 lb carrots, peeled and sliced into 1/4” thick slices
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 6 small corn or flour tortillas
For the slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- Salt to taste
- Preheat the oven to 425°F.
- On a large baking sheet, toss the carrots and chickpeas with the olive oil, onion powder, cumin, smoked paprika, garlic powder, and salt.
- Spread into an even layer and roast for 25–30 minutes, stirring once halfway through cooking. The carrots should be tender and lightly browned, and the chickpeas should be slightly crisp.
- While the carrots and chickpeas are roasting, combine shredded cabbage and carrots in a bowl. Add cilantro, mayonnaise, lime juice, and a pinch of salt.
- Toss thoroughly until evenly coated.
- Warm the tortillas in a skillet or directly over a gas flame until pliable.
- Fill each tortilla with the roasted carrot and chickpea mixture.
- Top with taco slaw and serve immediately.