Roasted Asparagus and Chickpea Tacos

Easy snack or lunch recipe. Crispy tacos with roasted asparagus and chickpeas, topped with creamy mashed avocado and fresh coriander.


Prep Time: 10 mins
Cook Time: 15 mins
Yields: 4


  • 1 can organic no salt added chickpeas, drained
  • 1 teaspoon taco seasonings
  • 16 large asparagus spears, woody ends trimmed off
  • 1 tablespoon olive oil
  • 1 cup shredded purple cabbage
  • 2 avocados, peeled, deseeded and mashed
  • 12 corn taco tortillas
  • red chili flakes, for serving
  • fresh coriander leaves, for serving


  1. Preheat oven to 160°C and line a baking tray with parchment paper. Toss chickpeas with taco seasonings until evenly coated and arrange on the prepared baking tray with asparagus. Spray with oil and bake for 15 minutes or until asparagus is tender and chickpeas are slightly brown.
  2. Heat tortillas according to the package directions. Divide roasted asparagus and chickpeas between taco tortillas, add cabbage, mashed avocado and garnish with chili flakes and and fresh coriander. Serve and enjoy immediately.

Nutrition Facts

Per serving: 480 KCALS | 25.8G FAT | 4.8G SAT FAT | 57.1G CARBS | 4.5G SUGAR | 16.8G FIBRE | 13G PROTEIN

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