introduction
Grilled Zucchini, Corn, and Chickpea Tacos are a delicious and healthy option for lunch or dinner. These tacos are easy to make and packed with flavor. They celebrate fresh vegetables and can be served as a vegetarian meal or as a side dish.
why make this recipe
This recipe is perfect for those looking to eat more vegetables and enjoy a light meal. Grilling gives the zucchini and corn a wonderful smoky flavor, while the chickpeas add protein and fiber. Plus, these tacos are customizable with your favorite toppings, making them suitable for different tastes.
how to make Grilled Zucchini, Corn, and Chickpea Tacos
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup crumbled feta cheese (optional)
Directions
- Preheat grill or grill pan to medium-high heat.
- In a large bowl, toss zucchini slices, corn, and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Grill zucchini slices for 3-4 minutes per side until tender and slightly charred. Remove and chop into bite-sized pieces.
- Grill corn and chickpeas in a grill basket for 5-7 minutes, stirring occasionally, until slightly charred.
- Warm tortillas on the grill for about 30 seconds per side.
- Assemble tacos by dividing the grilled zucchini, corn, and chickpeas among the tortillas.
- Top with red onion, cilantro, avocado slices, and feta cheese if using.
- Serve with lime wedges on the side.
how to serve Grilled Zucchini, Corn, and Chickpea Tacos
Serve the tacos warm with a side of lime wedges for squeezing. You can also offer extra toppings like hot sauce or sour cream for added flavor. These tacos make a great meal on their own or paired with a fresh salad.
how to store Grilled Zucchini, Corn, and Chickpea Tacos
If you have leftovers, store the filling in an airtight container in the refrigerator for up to 3 days. You can keep the tortillas wrapped in foil but it’s best to eat them fresh. Reheat the filling in a skillet when you’re ready to enjoy more tacos.
tips to make Grilled Zucchini, Corn, and Chickpea Tacos
- Make sure to slice the zucchini evenly for even cooking.
- Use a grill basket for the corn and chickpeas to prevent them from falling through the grill grates.
- Feel free to add other vegetables like bell peppers or onions if you like.
- For a spicier kick, add some chopped jalapeños or a sprinkle of cayenne pepper.
variation
You can easily turn this recipe into a burrito bowl by serving the grilled vegetables and chickpeas over rice instead of tortillas. Add your favorite toppings for a filling and flavorful meal.
FAQs
1. Can I make these tacos ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Warm it up before serving.
2. Are these tacos gluten-free?
Yes, as long as you use corn tortillas, this recipe is gluten-free.
3. Can I use other beans instead of chickpeas?
Yes, you can substitute chickpeas with black beans or pinto beans for a different flavor and texture.
Grilled Zucchini, Corn, and Chickpea Tacos
Ingredients
Main ingredients
- 2 medium medium zucchinis, sliced lengthwise
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 8 small corn tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup crumbled feta cheese (optional)
Instructions
Preparation
- Preheat grill or grill pan to medium-high heat.
- In a large bowl, toss zucchini slices, corn, and chickpeas with olive oil, cumin, paprika, salt, and pepper.
Grilling
- Grill zucchini slices for 3-4 minutes per side until tender and slightly charred. Remove and chop into bite-sized pieces.
- Grill corn and chickpeas in a grill basket for 5-7 minutes, stirring occasionally, until slightly charred.
Assembly
- Warm tortillas on the grill for about 30 seconds per side.
- Assemble tacos by dividing the grilled zucchini, corn, and chickpeas among the tortillas.
- Top with red onion, cilantro, avocado slices, and feta cheese if using.
- Serve with lime wedges on the side.