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Chickpea, Spinach, Feta, and Pepita Tacos

By Joe Yonan

3.0

(1)

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Note:

To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375˚F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

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