Crispy Crunchy Roasted Radish and Chickpea Tacos
 
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Yields: 4-5 small tacos (enough for 2 people)
Ingredients
For the roasted radishes and chickpeas:
  • 2/3 cup cooked chickpeas, drained and rinsed if canned
  • 1 heaping cup radishes, trimmed and halved or quartered depending on size (preferably organic)
  • 1 tsp olive oil, divided
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • sprinkle of salt and pepper
For the cilantro-lime yogurt:
  • 1/2 cup Greek yogurt (I use Fage 0%)
  • juice and zest of 1/2 a lime
  • 2 packed Tbsp chopped cilantro
For serving:
  • 4-5 crispy taco shells
  • 1/2 avocado, sliced
Instructions
  1. Preheat oven to 450. Toss chickpeas with 1/2 tsp olive oil, cumin, and paprika. Spread on half of a baking sheet.
  2. Toss radishes with remaining 1/2 tsp olive oil and sprinkle of salt and pepper. Spread on the other half of the baking sheet. Roast for 12-15 minutes, stirring once halfway through. Chickpeas should be crunchy and radishes should be somewhat browned but not mushy. Remove from oven.
  3. In the meantime, prepare the cilantro-lime yogurt by blending or whisking all ingredients together.
  4. Once radishes and chickpeas are roasted, serve immediately. Layer taco shells with yogurt, chickpeas, radishes, and sliced avocado. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/crispy-crunchy-roasted-radish-and-chickpea-tacos/