Mediterranean Tacos with Roasted Chickpeas and Tzatziki

There’s no if’s, and’s or but’s about it I have a serious problem with over working my brain. I know I’m not the only one who’s burdened by this dilemma either. In the chaotic world we live in it’s hard not to get wrapped up in it all. No matter what is occurring, good or bad, life is constantly propelling us in a forward motion on a rollercoaster of sorts. While we find ourselves being thrown to the wolves more often than not, we tend to neglect the sole most important thing, ourselves. In doing so we can often lose sight of our value, our worth and even our strength. When, during the 1,440 minutes that occur in a single day do we every really, like REALLY, stop and give our mind a break? When do we stop, take a deep breath and focus on our real intention, self love? Sadly, many of you, myself included, will probably say almost never. So how in those 1,440 minutes a day or 525,600 minutes in a year can’t we make even a little time for ourselves?

Well, now when you put it that way…So, let’s say, generally speaking, we take 3,650 of those minutes and divide it up equally throughout the entire year that would leave you with a measly 10 minutes a day. Simply, just 10 minutes that you can claim as your own. Just think, your very own little blip of time in which to do whatever you need for YOU. Not sure what to do? Well, might I suggest something? How about taking those 10 minutes a day and doing nothing. Seriously, you don’t even have to move a muscle, just sit, close your eyes, take a deep breath and calm your mind. Now that doesn’t seem like a bad way to spend 10 minutes of the day after all.

So, as we enter a new month which brings new possibilities, new goals, new inspiration, new wisdom, I (being one of those people mentioned above) am embarking on a new kind of challenge. One in which I can do that very kind of “nothing” and yet still challenge my mind to refocus my thoughts, something I certainly don’t do enough of. This 30 day meditation challenge is being hosted by Mala Collective and is free to anyone who needs a little bit of encouragement and guidance in the world of meditating. It’s a month long challenge that provides instruction on setting your intention and guiding you on your inward journey to self love. It only requires a short amount of your day so there’s no excuse not to set aside a little extra time to give it a try! I’m excited to take on a challenge that isn’t so much physical as it is mental and to be able to regain focus, belief and strength that we all sometimes lose sight of.

If you’re interested in signing up for the challenge you can visit their site here to register. I would love to hear feedback and about your experience throughout the month so feel free to reach out! I will also be updating my progress on my Instagram and Facebook so make sure to follow along.

Cheers to a month of self love!

These tacos are sooooo amazingly delicious and simple there will be lots and lots of love to go around! This is the perfect quick fix weeknight meal and doubles as a fun family dinner project since everyone can assemble their tacos as desired with all of the yummy topping choices! Not to mention this tzatziki is the perfect balance of flavors and compliments this dish like no other!

Mediterranean Tacos with Roasted Chickpeas and Tzatziki

Author: The Happy Hungry Yogi


Makes: 6 tacos

Prep time: 10 minutes

Cook time: 30 minutes


Roasted Chickpeas

  • 1 15oz can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 large pinch saffron
  • 1/2 tsp parsley
  • 1/2 tsp garlic powder
  • sea salt and pepper to taste


  • 1 c dairy free plain yogurt (I used Kitehill Plain Almond Yogurt)
  • 1 c cucumber, peeled
  • 1 garlic clove
  • 2 tbsp dill
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar
  • sea salt and pepper to taste


  • 6 gluten-free soft taco shells
  • 1 medium cucumber spiraled or sliced thin (I used the straight blade on my Paderno Spiralizer)
  • 1 cup tomatoes (any variety will work)
  • 1/2 c red onion, sliced thin
  • 1/2 c black olives, sliced
  • dill


  1. Preheat oven to 375F.
  2. Remove the skins from the chickpeas by gently pinching them between your fingers and allowing the skin to serrate from the bean (this step is a little tedious but worth it to get that crunch when roasting!). When complete, pat dry and toss the beans with the oil and spices and spread evenly onto a baking sheet. Roast in the oven for 30 minutes or until crispy and golden brown.
  3. In the meantime, make the tzatziki by combining all of the ingredients in a food processor. Pulse until smooth then refrigerate until ready to use.
  4. When the chickpeas are ready, assemble the tacos as desired with the toppings above!



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