Different and Delicious

This recipe was adapted from The Happy Herbivore, a blog and cookbook devoted to making delicious vegan food. I am pretty sure this is one of their most popular recipes. Even if the word "vegan" makes you nervous, you should still seriously try this recipe. I. Have to say, it has become a staple dinner in our house, especially when I don't have a meat thawed and ready to cook or just want to throw something together. It goes well with rice and black beans and can be served with your favorite taco toppings. I hope you'll give it a try. I bet you'll love it!

From the Happy Herbivore

Chickpea Tacos 
Adapted from The Happy Herbivore

 Ingredients:
1 Tablespoon soy sauce
1-2 Tsp. lemon or lime juice
Taco seasonings (see recipe below)
1 15 ounce can chickpeas, drained and rinsed
Taco shells (I prefer blue corn)
Lettuce
Guacamole


Preheat oven to 400 degrees Line cookie sheet with aluminum foil and spray with olive oil spray. Whisk soy sauce, juice, and spices together in a medium bowl. Add chickpeas and stir to combine. Transfer to cookie sheet in one layer. Spray with cooking spray and bake 20 to 30 minutes until chickpeas are cooked to desired crunchiness. Lay lettuce leaf on bottom of taco shell. Add chickpeas and other toppings as desired.

Taco seasonings: 1 T chili powder 1 1/2 tsp ground cumin 1 tsp salt 1 tsp ground pepper 1/2 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1/8 tsp cayenne powder 1/4 tsp dried marjoram or oregano