Chickpea and Beet Tacos

Adapted from Live Eat Learn.

Spiced Lamb Ingredients

  • olive oil
  • salt and pepper to taste
  • 1 bunch red beets
  • 15-oz can chickpeas (or ¼ lb dry chickpeas + 1½ cup water in pressure cooker for 50 mins on Beans setting)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • avocado
  • feta or soft cotija
  • greek yogurt
  • cilantro optional
  • lime juice optional
  • chia tortillas


Preheat oven to 365°F. Trim, peel, and chop the beets into wedges. Toss with olive oil, salt and pepper. Roast on a baking sheet for 50 minutes, or until fork-tender.

Meanwhile, drain chickpeas and pat dry with paper towels. Toss with olive oil, salt, pepper, paprika, and cumin. Spread onto a parchment-lined baking sheet, then add to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.

Spoon beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.

Types of Stuff