Shredded Chicken and Roasted Chickpea Tacos with Garden Veggies

Shredded Chicken and Roasted Chickpea Tacos with Garden Veggies


When you have access to the best grass-based meat around, you need to cherish and savor it. We’ve been enjoying the boneless skinless chicken breasts from Lonesome Lady Ranch, both for the convenience (so much faster and easier than cooking a whole chicken!) and the versatility.  This time of year on the farm, we are starting early and working late and barely have time to cram in snacks throughout the day. A quick and healthy meal is exactly what we need. Enjoy!


Shredded Chicken and Roasted Chickpea Tacos with Garden Veggies

Depending on the vegetables hanging around in your fridge, you can change the proportions, substitute one for another, or throw in something entirely different. I’d imagine shredded cabbage, sliced cucumber, tomato, salad turnip, or collard would all work beautifully. Also, I would be interested to see someone try this dish with shredded beef. We will be well stocked with Twin Pines Beef in just another week or two, right in time for the summer CSA deliveries.
Serves 4.


1 15oz can chickpeas
2 Tablespoons coconut oil
1 Tbs cumin
2 Tbs lime juice
1 tsp salt
1 Tbs garlic, minced


1 lb boneless, skinless chicken breast (Available in our webstore from Lonesome Lady Ranch!)
2 Tablespoons coconut oil
8oz beer
2 tsp cumin
1 tsp salt
1 tsp chili powder-Ancho or New Mexican
1 Tbs garlic, minced
1/2 tsp cayenne pepper (optional)

All The Rest:

1/2 fennel bulb, finely shaved
1/2 yellow bell pepper, sliced into strips
1 jalapeno, sliced into rings
finely shredded kale, cabbage, or Swiss chard
All the above fresh vegetables are optional and can be interchanged with others of your choosing, though the fennel is mighty fine
Corn and Flour tortillas, warmed on the stove top
Salt and pepper
Sour cream


  • Chicken: Preheat over to 450. In a hot skillet, heat the coconut oil and sear the chicken on both sides, about 2 minutes per side. Place chicken and beer in a baking dish and roast in the over for 20 min. While baking prepare your spices. Once the chicken is finished cooking, place in a bowl and shred with two forks, adding your spice mix and most of the pan juices to make the chicken super moist.
  • Chickpeas: drain can of all liquid, mix all ingredients in a bowl and toss to coat the chickpeas. Spread on a baking sheet and bake at 450 for about 30 minutes, until fully cooked, soft, and a bit dry to the touch. Don’t roast them all the way to crispy.
  • Thinly slice the garden vegetables you have chosen to use.
  • Assemble some top notch tacos and dig in!