Roasted Chickpea and Carrot Taco Filling


1 packet taco seasoning
1 can chickpeas, drained and rinsed
1 large carrot (or about 5 baby carrots) chopped
1 Tbs apple cider vinegar
1/2 tsp agave or maple syrup
cayenne pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients until chickpeas and carrots are well coated.
  3. Spray a small baking pan with cooking spray, and pour in mixture.
  4. Bake for 25-30 minutes, until carrots are done and chickpeas are slightly crunchy.
  5. Stuff in taco shells and serve with desired toppings!

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