Recipe: Roasted Chickpea Tacos

The toughest part about budgeting is learning to limit spending, and one of the biggest places most American families can reduce spending is in their grocery budget.

Holly and I have a grocery budget of $360/month (and that is for 3 adults). When we only cooked for the two of us, that number was $280, which included all food for breakfast, lunch, and dinners.

So, how do we do it? I’m not quite sure, but part of the reason I started the “recipe” posts was so that you could find a few cheap recipes that will help you lower your monthly grocery budget.

Roasted Chickpea Tacos

serves 8 tacos

While none of our recipes are “originals,” my goal is for you to begin to trust the recipes that we put out there. We’re willing to try new things, find the best of them, and pass them along to you.

If they’re not good, I won’t post them here.

You may be a little skeptical about tacos that don’t have meat in them (as I was), but I’d encourage you to give these a try.

Ingredients

(items marked as such are prices that we paid to make the recipe) I won’t put prices for spices simply because once you buy them you shouldn’t have to buy them for every recipe (and hopefully you have some of them already).

  • 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
  • 1 Tablespoon Lime Juice
  • 2 Tablespoons Water
  • (1) 14 oz. can of chickpeas, drained and rinsed ($.88)
  • 8 hardshell tacos ($1.79)
  • (2) Roma tomatoes ($.64)
  • (1) package of shredded lettuce ($1.89)
  • (1) 8 oz bag of Sharp cheddar shredded cheese ($2.00)
  • Optional: salsa and/or sour cream

Total cost of recipe: $7.20. If you wanted to double the recipe the price should only go up $3 or so, as you’d only really need to increase the taco shells, chickpeas, and spices (2 roma tomatoes, 1 bag of shredded lettuce and cheese should be plenty).

Instructions

Preheat over to 375 degrees F.

In a large bowl, combine first 8 ingredients: chili powder, garlic powder, onion powder, dried oregano, ground cumin, sea salt, lime juice, and water.

CT-seasoning

Add chickpeas and marinate for 30 minutes

CT-chickpeas

Spray a baking sheet with cooking spray and place chickpeas on sheet.

Bake for 10 minutes, stir the chickpeas, and then bake another 10-20 minutes (until chickpeas are slightly crispy).

Prepare taco shells per their directions.

Fill shells with chickpeas, lettuce, shredded cheese, and desired toppings.

CT-tacos

Enjoy!

Personal Note: The tacos were amazing! Holly had a taco salad and it was even better! My only complaint was that the chickpeas are a little dry (compared to meat), so when you’re packing the taco, make sure to get a little salsa and sour cream in the bottom of the taco. If you do that then this recipe is a definite keeper!

As always, I must give credit where credit is due. This recipe was originally created by Peas and Thank You. If you want some healthy recipes, you must check out her book and blog!!

About the Author

By , on Dec 19, 2011
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of WorkSaveLive.com.

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