Roasted Chickpea Tacos

We've started a new weekly tradition in our household: Meatless Mondays. So much of the blog world and beyond has been doing this for a long time, and we finally decided to jump on this trend. Because of my unwavering love for cheese, our Mondays are just meatless. I have some vegan recipes I hope to explore with in the future too, but often like this one, I ended up adding in a dairy product.

Taco nights are one of our favorite dinners, so I took a gamble in trying to incorporate a meatless meal into this rotation. Well, we now have a new regular in the rotation! We both loved these tacos, and they come together in a snap making them a perfect weeknight meal. I even thought about them when we were on vacation, and I made them our first night back at home. This recipe is from Peas and Thank You. I highly recommend that you check out Mama Pea's amazing vegan recipes. It might even convince you to try out Meatless Mondays of your own!

You will need:
*2 teaspoons chili powder
*1/4 teaspoon garlic powder
*1/4 teaspoon onion powder
*1/4 teaspoon dried oregano
*1 1/2 teaspoons ground cumin
*1 teaspoon sea salt
*Juice of 1 lime
*2 tablespoons water
*14 oz. can of chickpeas, drained and rinsed
*8 organic taco shells
*Taco toppings (we used baby spinach, greek yogurt, shredded Mexican cheese on ours)

1. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water. Add chickpeas and marinate for at least 30 minutes at room temperature, stirring occasionally.

2. Preheat oven to 375 degrees.

3. Place chickpeas onto a greased baking sheet. Bake for about 10 minutes, stir, and continue cooking for another 10-15 minutes, until chickpeas are slightly crispy.

4. Prepare taco shells according to package directions. Fill with chickpeas. Top with your choice of toppings.