Tasty Tuesday - roasted chickpea and mushroom tacos

I love veggie tacos.  They're delicious and easy.  But I was getting bored of my usual black bean and veggie tacos so I went looking for an alternative.  I found this roasted cauliflower and chickpea taco recipe from Two Peas and Their Pod and was inspired to create my own version.

Ingredients for 4 servings

1 can chickpeas

Mushrooms

1 tablespoon Vegetable oil

1 teaspoon Cumin

1 teaspoon Coriander

1 teaspoon Smoked paprika

1 teaspoon Garlic powder

1/2 a Napa Cabbage

1/4 cup Cider vinegar

1 tablespoon Sugar

Salt and pepper to taste

Tortillas

Salsa

Avocado, cheese, and/or sour cream to top your tacos

Preheat the oven to 400 degrees.  Rinse the chickpeas and mushrooms and dry thoroughly.  Once they are dry, mix the chickpeas with half a tablespoon of oil and half the spices, plus salt and pepper to taste.  Roast them for 30-35 minutes.  While they're cooking, mix the mushrooms with the remaining oil and spices. Roast them at 450 degrees for 20 minutes.  I did this part the day before so dinner would be very quick the next evening.

Chop the cabbage thinly and mix with the vinegar and sugar, plus salt to taste.  Let this marinate together for at least 15 minutes.  You want the slaw to be pretty strongly seasoned so taste and add more vinegar and/or salt if needed. 

Warm the tortillas in the microwave and then the tacos are ready to put together. If you made the chickpeas and mushrooms the day before, they can also be warmed up in the microwave.

Put the chickpeas and mushrooms in the taco shells and top with the slaw as well as any toppings you want.  I had salsa and avocado on mine while Mike had cheese and sour cream.  These were delicious!  The earthiness of the spiced chickpeas and mushrooms paired really well with the freshness of the slaw.  And the roasted chickpeas added a pleasant crunch.

I'm linking up with Lean Lena for Tasty Tuesday and will be linking up with Deborah and Tina for Meatless Mondays.