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Chickpea tacos sitting in white serving container with lime wedge on each side all on marble surface and topped with chipotle slaw and cilantro
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5 from 5 votes

Squash & Chickpea Tacos with Chipotle Slaw

Who wants the same, old, boring taco time after time? These squash and chickpea tacos are a delicious and easy way to switch up a monotonous routine! And when topped with this homemade cabbage slaw, you're going to want to make these over and over! They're perfect for a weeknight and for the fall season!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Southwestern
Difficulty: Intermediate
Method: Cooking
Servings: 10 tacos
Author: Kaleb

Ingredients

For the squash & chickpea mixture

  • 1 15-oz can chickpeas
  • 1 lb butternut squash (about 2 cups cubed)
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp onion powder
  • 8-10 corn tortillas

For the slaw

  • 4 cups shredded cabbage
  • 1 cup diced bell pepper
  • ½ cup diced onion
  • ½ cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp chipotle pepper puree
  • ½ tsp kosher salt
  • 1-2 tbsp honey

Instructions

For the squash & chickpea mixture

  • Preheat oven to 425°F.
  • Rinse and drain chickpeas and set aside.
    1 15-oz can chickpeas
  • Peel squash, remove the seeds with a spoon and cut into ½-inch cubes.
    1 lb butternut squash (about 2 cups cubed)
  • Place prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili powder, and onion powder. Mix together and spread to an even layer.
    2 tbsp vegetable oil, 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp onion powder
  • Bake in preheated oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes.
  • Remove from oven and let cool slightly. While cooling, make the slaw.

For the slaw

  • Shred or thinly slice the cabbage into a large bowl.
    4 cups shredded cabbage
  • Add the pepper and onion.
    1 cup diced bell pepper, ½ cup diced onion
  • Top with yogurt, lime juice, chipotle, salt, and honey.
    ½ cup plain Greek yogurt, 2 tbsp fresh lime juice, 1 tsp chipotle pepper puree, ½ tsp kosher salt, 1-2 tbsp honey
  • Stir together and taste. Adjust for sweetness or spice.

To assemble tacos

  • Assemble tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.
    8-10 corn tortillas

Video

Nutrition

Serving: 1taco | Calories: 173kcal