Vegan Roasted Chickpea Tacos

Your mortal human guests won't even notice you left off the cheese. These tacos are stuffed with roasted vegetables for loads of fiber, protein, and vitamin k.

Ingredients:

• 3 cups cooked chickpeas (2 cans drained)
• 1 10.5 ounce bag of frozen broccoli florets (let thaw a few minutes and cut larger florets into smaller pieces)
• 1/2 red bell pepper, chopped
• 1/2 large onion, chopped
• 1.5 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon smoked paprika (or 1 teaspoon paprika + 1/4 teaspoon liquid smoke)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8-1/4 teaspoon cayenne pepper
• dash of salt
• 1 tablespoon lemon juice (save for last)
• For toppings: chopped spinach, salsa

Instructions:

1. Preheat oven to 425 degrees. In a large bowl, stir chickpeas, broccoli, pepper, onion, soy sauce, and olive oil together until evenly coated. 
2. Add spices and stir until spices are evenly distributed. 
3. Pour into baking tray and bake 20 minutes. Stir/flip and bake another 15 minutes. The broccoli should be slightly charred on the edges. Drizzle with lemon juice, stir, and serve. Top with chopped spinach and salsa. 

Time estimation: 60 minutes

Servings: About 12 hardshell tacos, these can also be served in a flour tortilla or romaine lettuce leaf for a taco boat

This is tweaked from Thug Kitchen to increase the protein and flavor per bite but with significantly less oil.