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Barbecue Zucchini and Chickpea Tacos (gluten free with 100% corn tortillas)

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 -6 servings


  • 1 6- ounce can tomato paste about 2/3 cup
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon blackstrap molasses
  • 2 tablespoons low sodium tamari
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon yellow mustard or 1/2 teaspoon mustard powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon smoked paprika
  • 1 1/2 pounds zucchini quartered lengthwise and cut into 3/4 inch pieces (about 6 cups, or 2 large zucchini)
  • 3 cups cooked chickpeas or 2 cans chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 2 shallots chopped
  • 2 1/2 cups corn kernels from about 3 large ears of corn
  • Salt and pepper to taste
  • 1 teaspoon lime juice
  • 12 wheat or white or yellow corn tortillas or 12 crispy taco shells
  • 1/4 cup chopped cilantro leaves for garnish (optional)
  • Lime wedges optional


  • Line baking sheets with parchment, foil, or silpat. Preheat your oven to 375.
  • Whisk together the tomato paste, water, maple syrup, blackstrap molasses, tamari, apple cider vinegar, mustard or mustard powder, chili powder, garlic powder if using, and smoked paprika.
  • Place the zucchini and chickpeas into a large mixing bowl. Add the barbecue sauce. Toss everything together so that the zucchini and chickpeas are smothered in sauce.
  • Divide the vegetables onto your prepared baking sheets. Bake for 25-30 minutes, or until the zucchini is tender and the chickpeas are getting crispy.
  • While the vegetables roast, heat the olive oil in a small frying pan over medium heat. Add the shallots and cook for 2 minutes, or until just tender. Add the corn, along with a pinch of salt and pepper and the lime juice. Saute for 4-5 minutes, or until the corn is sweet and tender but still crisp.
  • If you're using soft tortillas, warm them in a microwave, over a burner, or pop them in the oven for a minute after the vegetables roast. To prepare the tacos, divide about 1/4 cup filling into each tortilla. Top with two or so tablespoons of corn and a sprinkle of cilantro. Serve.