Sheet Pan Crispy Chickpea Tacos
with roasted red pepper and red onion, harissa yogurt sauce and pomegranate seeds
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!
Not a whole lot of updates here! I’ve been in major house mode — trying to get everything put away after our move so I can get cozy and cook and garden and read books and do all the other leisure activities I’ve been putting off during our home search/move. I did manage to sneak in a nice little hike with some friends this weekend (we can walk to trails by our house! yay!), but other than that, it has been searching for furniture, unpacking boxes, and trying to shoot recipes in the midst of the chaos. It does feel nice to have forward momentum, though.
Anyway, I don’t have a ton on my mind right now other than GET STUFF DONE. I did reach 300k on Instagram last week which was exciting, and I broke the double digits of TikTok lol. Not that the numbers mean everything for me, but after all the work stress I had been putting myself through the past couple of months, that felt nice!
Sheet pan tacos — pretty American-sounding, isn’t it? I will preface this recipe by saying this is absolutely not an authentic Mexican taco. In fact, the flavors are pulled more from the Mediterranean, with the roasted peppers and onions, the pomegranate seeds, and the harissa sauce.
Some background on harissa if you’re not familiar: Harissa is a hot chili pepper paste used most often in North African cuisine, specifically in places like Tunisia, Algeria, and Morocco. It can be used with meat, vegetables, or mixed into dishes like soups and stew.
This dish is considered a “sheet pan” dish because I roasted the main components of the taco (the chickpeas, peppers, and red onion), on one sheet pan, and then you just mix the harissa sauce while it’s baking, and you’re done!
Sheet Pan Crispy Chickpea Tacos
Ingredients (serves 2/makes 4 tacos)
1 large red bell pepper, cut into 2-inch slices
1 small red onion, cut into thin slices
1 (15 oz) can chickpeas, rinsed, drained, and patted dry
2 tbsp olive oil
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 cup Greek yogurt
1 tbsp harissa sauce (I like Mina’s or Cava’s)
1 tsp red wine vinegar
1-2 tbsp water (to thin out sauce, as needed)
4 taco size tortillas (I used Siete’s almond flour, but use whatever you’d like!)
2 tbsp pomegranate seeds
1. Preheat oven to 425 F. Add the peppers, red onion, and chickpeas to a large baking sheet, keeping them separate. Drizzle on the olive oil, and add the onion powder, garlic powder, and cumin. Toss each section, and then bake for 20-25 minutes until chickpeas are crispy and veggies are soft, but crisp around the edges.
2. While everything is baking, mix together Greek yogurt, harissa, and red wine vinegar in a small bowl. Add 1 tbsp of water to thin out the sauce so it’s easier to drizzle (add more water if needed).
3. Heat the tortillas up in a pan on medium heat, for about 10-15 seconds on each side. Top each tortilla with the red pepper, onions, and chickpeas. Drizzle on the harissa yogurt sauce, top with pomegranate seeds, and finish off with some fresh parsley.
IN CASE YOU MISSED IT!
Last week's recipe for paid subscribers: Potato and Kale Chickpea Soup! I know it’s cold and snowy in a lot of places right now (it has even been so rainy in LA…what), so make this plant-based soup to get cozy and nourished.
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