Butternut Chickpea Greek Tacos

Description

Roasted Butternut Squash & Chickpea Greek Tacos - vegetarian, colorful, vibrant, and delish! // via Nosh and Nourish

10 ounces frozen cubed butternut squash (or sub ~ 2 cups fresh)

3⁄4 cups organic chickpeas (rinsed and drained)

1 tablespoon extra virgin olive oil (or sub avocado oil)

juice from 1/2 a lime

1⁄2 tablespoon Greek seasoning (I get mine at WholeFoods*)

1⁄4 cup diced peppadew peppers (a tangy round red pepper found in the olive bar at grocery stores)

1⁄2 cup diced cucumber

1⁄4 cup diced red onion

4 kalamata olives

1⁄2 cup Good Foods' Feta Cucumber Dip

8 small corn tortillas (or sub flour, whichever you prefer)

*Here's the Greek seasoning I like to use from Whole Foods.

Preheat the oven to 425 degrees.
On a greased or aluminum-lined baking sheet, lay the butternut squash cubes and chickpeas in a single layer. Brush the olive oil on top, then squeeze the lime juice and sprinkle the Greek seasoning.
Bake for 30 minutes, or until lightly browned.
Meanwhile, combine the peppadews, cucumber and red onion in a small bowl.
Slice or dice the kalamata olives, removing the pits.
Briefly bake or pan-fry the tortillas to warm them up, then assemble the tacos: a spoonful of the butternut and chickpeas, a spoonful of the peppadew salsa, a dollop of the feta dip, and a few slices of olive.