High-Protein Crispy Chickpea Tacos with Sheet-Pan Beef & Roasted Pepper Sauce

Crispy, fiber-packed chickpea flatbread tortillas topped with sheet-pan roasted seasoned beef and a vibrant roasted red pepper sauce. Mashing cooked chickpeas with egg, mozzarella, and a hint of tahini creates a naturally gluten-free dough that bakes up delightfully crisp, while mixing ground beef with Greek yogurt keeps the sheet-pan meat juicy and tender.

Prep time: 20 mins

Cook time: 25 mins

Yield: 4 tacos (2 portions)

Ingredients

Crispy Chickpea Tortilla Base

• 1 can (15 oz / 400g) chickpeas, rinsed, drained, and dried

• 1/2 cup shredded mozzarella cheese

• 1 large egg

• 1/2 tbsp tahini

• Seasoning of choice (garlic powder, salt, and black pepper)

Sheet-Pan Sheet Beef

• 1 lb extra-lean ground beef

• 1 tbsp 0% Greek yogurt

• 2 tbsp fresh parsley, finely chopped

• Seasoning of choice (salt, pepper, cumin, paprika)

Roasted Pepper Sauce & Garnishes

• 1 red bell pepper, halved and cored

• 1 medium tomato, halved

• 1 whole head of garlic, top sliced off

• Fresh red onion, diced (for topping)

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Chickpea Dough: In a bowl, mash the drained chickpeas thoroughly with a fork until coarse and broken down. Add the mozzarella, egg, tahini, and your choice of seasonings. Stir until a cohesive dough forms.

2. Form the Tortilla Discs: Line a baking sheet with parchment paper. Scoop equal portions of the chickpea mixture onto the paper and press flat into thin round discs.

3. Roll the Sheet-Pan Beef: In a separate bowl, combine the ground beef, Greek yogurt, fresh parsley, and seasoning. Mix well. Place the meat ball on a parchment sheet, cover with another layer of parchment, and roll out paper-thin using a rolling pin. Transfer the rolled meat sheet (on parchment) to a baking sheet.

4. Roast Vegetables, Beef, & Shells: On the baking tray alongside the beef and chickpea discs, add the red bell pepper halves, tomato halves, and garlic head cut-side down. Bake at 425°F (220°C) for 15–20 minutes until the vegetables are soft and charred, the beef is cooked through, and the chickpea shells are golden and crispy.

5. Blend Roasted Sauce: Transfer the roasted red pepper, tomato, and squeezed roasted garlic cloves into a blender. Add seasoning to taste and blend until silky smooth.

6. Assemble: Spread a generous layer of warm roasted pepper sauce over each crispy chickpea shell. Slice the sheet-pan beef and layer on top, then finish with diced red onions and fresh parsley.