Nourishing Chickpea Tacos – An Easy, Vegan Recipe

We love these quick and easy Chickpea Tacos. Not only are they simple and quick to make, they are healthy and are absolutely delicious!

In just 20 minutes, you can whip up these plant-based tacos, making them perfect for Busy Ladies. The ingredients are simple and wholesome, including red cabbage, carrot, chickpeas, and a blend of spices. To bring it all together, we'll top it off with some tangy lime juice, creamy sour cream, guacamole, and salsa. Yum!

And if you want to personalise the flavors, feel free to add some extra spices for a little kick. Plus, you can even refrigerate any leftovers for up to 3 days.

So, grab some tortillas and get ready to enjoy these nourishing and satisfying Chickpea Tacos. And don't forget to serve them with some tasty sides like guacamole or your favourite rice dish. Let's get cookin'!

• Serve the chickpea tacos with a side of guacamole or rice for a complete and satisfying meal.
• Pair the tacos with a quick black bean and corn salad for added protein and freshness.
• Serve the tacos alongside an easy Mexican salad for a refreshing and colorful side dish.
• Include refried beans as a side to add extra creaminess and protein to the meal.
• Serve the tacos with cilantro lime rice for a flavorful and aromatic accompaniment.

• 500 grams of shredded red cabbage
• 1 carrot
• 2 x 400 gram cans of chickpeas
• 2 teaspoons ground cumin
• 1 teaspoon each chili powder and smoked paprika (or paprika)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¾ teaspoon rock salt
• 2 tablespoons olive oil
• 2 tablespoons lime juice, divided
• 1 tablespoon sour cream (or vegan butter or cashew cream), plus more for serving if desired
• Guacamole
• Salsa, for serving (purchased)
• Fresh coriander, for garnish (optional)

• Make the quick slaw: Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.
• Cook the chickpeas: Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream and cook 1 more minute until warmed through and tender.
• Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
• Assemble the tacos: Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and salsa. If desired, top with sour cream (or cashew cream) and/or fresh chopped coriander. Store any leftover filling refrigerated for up to 3 days.

• Chickpeas are high in fibre, which aids in digestion and promotes a healthy gut. They have a low glycemic index, meaning they help regulate blood sugar levels and provide sustained energy.
• Red cabbage is high in antioxidants, which protect the body against free radicals and reduce inflammation. It is rich in vitamin C, which boosts the immune system and promotes collagen production.
• Carrots are an excellent source of beta-carotene, which the body converts into vitamin A for healthy vision.
• Cumin contains antioxidants, which protect against cell damage and chronic diseases.
• Avocado are rich in healthy monounsaturated fats, which help reduce bad cholesterol levels. They contain vitamins and minerals like vitamin K, vitamin E, potassium, and folate.

• Ensure that the chickpeas you are using are well dried. In order for chickpeas to get browned and blistered, and just a tad crispy, they need to be well-dried before pan-frying in hot oil.
• Getting dinner on the table in 20 minutes requires multitasking. Make the pesto while the pan is preheating, while the chickpeas are cooking, etc.
• Give Don Alejandro's Pico de Gallo Salsa a try from Costco - we love it