Crispy Chickpeas and Sweet Potato Tacos Yum

When I first started experimenting with this recipe, I wasn’t sure how the sweet potato was going to work in my tacos.  I debated constantly trying to pair a different vegetable, but ultimately, I kept coming back to the sweet potatoes.
In order to not let the sweet potatoes overpower the tacos, I made sure they were packed with a ton of flavor!  I spread some guac on warm tortillas, lined it with some chickpeas and sweet potatoes, topped it off with some microgreens and dressed it with a yogurt lime dressing.  I’m telling you, this is so simple and so delicious!
The hardest part of this recipe…… not eating all the tacos you made for the family by yourself!

If you don’t have microgreens, replace it with whatever greens you do have at home.  If you want to make this vegan, replace the yogurt with vegan yogurt.  Try it and post your taco pics in the comment box.  Be creative!  It’s so fun!
From my kitchen to yours, I really hope you enjoy this recipe!

1 can (14oz) chickpeas, drained, rinsed
1 medium sweet potato, cut into ½” cubes
8 soft taco tortillas
1 recipe of my Guacamole
1 c microgreens, or greens of your choice
1 jalapeño, sliced
¼ c chopped onions
¼ tsp salt
¼ tsp black pepper
½ tsp paprika
1 Tbsp Avocado Oil or EVOO

½ c  yogurt
1 Tbsp lime juice
pinch of salt

Preheat oven to 425ºF.
In a bowl, toss chickpeas and sweet potatoes with oil, salt, pepper, and paprika.  Spread out on baking sheet and bake for 20-25 minutes.
Meanwhile, to make the dressing, whip the yogurt until it is thin and liquidy.  Add in the lime juice and salt and mix well.

To assemble:
Wrap all the tortillas in foil and place in the oven after turning it off from baking the filling.  Let it warm up for about 5-10 minutes.
Spread guacamole on tortillas, line with a handful of chickpeas and sweet potatoes.  Top with microgreens then yogurt lime dressing.  Finally, top it with onions and sliced jalapeños.


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I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

3 thoughts on “Crispy Chickpeas and Sweet Potato Tacos Yum

  1. This is a very tasty recipe. I was bored of making the same type of tacos over again and wanted to try something new – so I tried this. The entire household loved these tacos!! Also don’t add or change anything with the recipe – we tried her recipe and we also tried another version where we added refried beans!! Between the two definitely liked Sapna’s version better!!

  2. I loved all of the textures and flavors in this dish. Planned to eat 3 but ended up eating 6. A nice Sauvignon blanc would pair well with this dish.

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