Roasted_Broccoli_And_Chickpea_Tacos

Roasted Broccoli And Chickpea Tacos

This dish came about quite spontaneously with the initial idea of a roasted broccoli and tacos with a variety of fresh vegetables such as cucumbers, peppers, tomatoes and other vegetables in the spring-summer season.

But I was missing something in all of this ✨

Something that will be a substitute for bread (because I almost never have it at home) without it being over quickly. Something that will feel good for your tummy! Wandering around the kitchen cupboard, I saw chickpea flour and the idea of tacos came to mind.

Chickpea flour (also called sourdough flour) is incredibly easy to use. It behaves like gluten-free flour and needs nothing but water and a little salt.

However, chickpea flour has its own characteristic taste that not everyone likes. Also unlike other flours it contains less carbohydrates and a lot more protein.

That’s why this meal is great for dinner. It would be great to add avocado to the lentil salad.

My Roasted Broccoli And Chickpea Tacos Recipe

My recipe is simple to follow and takes less than half an hour in total time to prepare.

Roasted Broccoli And Chickpea Tacos

Roasted Broccoli And Chickpea Tacos

  • 1 cup cooked green lentils
  • 1 red pepper
  • 1 larger tomato
  • 2 large broccoli
  • 1 cucumber
  • 1/2 onion
  • pinch of pepper
  • pinch of salt
  • olive oil
  • apple cider vinegar
  • fresh herbs (parsley, for example)

Chickpea Flour Preparation

  • 1 cup chickpea flour
  • 1 cup water
  • a pinch of salt
  • 1 tbsp dry spice (optional, could use chives for example)

  1. Start preparing your roasted broccoli and chickpea tacos by cutting the vegetables into cubes. Peel a cucumber if it is not from an organic crop.

  2. Mix all vegetable ingredients and season as desired.

  3. Your vegetables are now done. Now let's get ready to roast the broccoli by heating the oven to 200°C. Line a large baking sheet with baking paper.

  4. Separate the head of broccoli into flowers. Peel a squash, grate it and squeeze the juice.

  5. Place the broccoli flowers on the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Stir everything lightly and arrange so that the flowers are in one layer.

  6. Bake for about 30 minutes until the broccoli softens and turns golden yellow. Stir a couple of times.

  7. You're done with roasting the broccoli! The next step is mixing your flour ingredients.

  8. Add water and whisk with a whisk into a thick mixture (similar to pancakes) without lumps.

  9. Put 2-3 tablespoons of the mixture on a hot pan (slightly oiled) and form a small circle. Bake your !both sides approx. 1-2 minutes.

  10. Voila! Your roasted broccoli and chickpea tacos are ready to be served.

Once you’re done, your roasted broccoli and chickpea tacos may look like on the photo below! Yum yum!

Thank you for reading my guide on how to prepare roasted broccoli with chickpea tacos! ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love to you!❤️
– Luka