9/17/19

Gluten Free "Tacos" With Crispy Chickpeas, Salad & Tzatziki


Two of the best words in the English language are Taco Tuesday! What happens if you are trying to stay away from gluten though? How about using Romaine heats instead of the regular taco shells? It'll be messy, but crunchy, and healthier!

Yesterday, when I saw my friends Washington's Green Grocer instagram one of their meal kits for the Chickpea Gyros with Homemade Tzatziki, I immediately followed the link and was so happy to find out they had the ingredients and directions listed on their website!

To the grocery store I went to pick up my own ingredients, but you can order their bundle that will come directly to your door. {This is not a sponsored post. I simply love sharing things that I love with you.}

While making the recipe, I doubled the amount of chickpeas and increased the amount of spices, as well as making a few other changes that fit my style of cooking. You do you!

Gluten Free "Tacos" With Crispy Chickpeas, Salad & Tzatziki
Servings for 4

Ingredients
Roasted chickpeas
2 cans chickpeas, drained and rinsed
1-2 tablespoons olive oil
salt and pepper to taste
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons dried oregano

Salad
1 English cucumber, diced
1 pint grape tomatoes, quartered
1/2 red onion, finely diced
juice of 1/2 lemon (you'll use the other half for tzatziki)
drizzle of olive oil
2 tablespoons chopped dill
salt and pepper to taste

Tacos
2 Romaine hearts separated into "tacos"

Tzatziki
2/3 cups Greek yogurt
1/2 English cucumber, grated, liquid squeezed out (add it to your water!)
1/2 lemon, zested and juiced
1 garlic clove, microplaned
1/2 teaspoon champagne vinegar (that's what I had: if you have a simple white vinegar, use that)
salt and pepper to taste
2 tablespoons chopped dill

Directions
1. Preheat the oven to 425F. Mix all the ingredients for the crispy chickpeas and roast for 15-25 minutes, tossing them occasionally.

2. Meanwhile, in 2 separate bowls, combine all the ingredients for the salad and tzatziki and refrigerate. 

3. Assemble your tacos into the Romaine hearts by spooning the salad and topping with roasted chickpeas and tzatziki.

Or, mix everything into a salad!

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