Quick Chickpea Tacos
These Quick Chickpea Tacos are a weeknight staple! Made with a cilantro jalapeño slaw & super tasty chickpeas!
Ingredients
FOR THE TACOS
- 1 tablespoon oil I used avocado oil
- 1/2 large red bell pepper diced
- 1/2 large red onion diced
- 2 15-ounce cans chickpeas drained & rinsed
- 2-4 tablespoons taco seasoning to taste
- 1/2 lime juiced
- 2 avocados sliced
- 12 corn tortillas
FOR THE SLAW
- 1/4 cup vegan yogurt unsweetened
- 1/3 cup vegan mayo
- 2 tablespoons oil I used avocado oil
- 1-2 tablespoons apple cider vinegar to taste
- 1/2 bunch cilantro
- 1 jalapeño roughly chopped
- 1-2 cloves garlic peeled
- salt to taste
- 4 cups slaw
Instructions
- Heat the oil in a skillet over medium heat. Add the bell pepper & onion and cook down for 3 minutes. Pour in the chickpeas & taco seasoning and mix. Add 1/2 cup of water, bring to a boil, cover, lower the heat and simmer for 10 minutes.
- Meanwhile, add the yogurt, mayo, oil, apple cider vinegar, cilantro, jalapeño, garlic & salt to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Add the slaw to a large bowl. Pour over as much of the sauce as you want (reserve the rest for serving), toss and set aside.
- Add the lime juice to the chickpeas, taste and adjust the seasonings as needed.
- Heat the tortillas over an open flame or in a skillet. To assemble, add avocado to each tortilla and top with slaw, chickpeas and a drizzle of the leftover cilantro sauce.
Video
Notes
- You can use as much or as little taco seasoning as you want. I like my chickpeas very seasoned, so I use the full amount.
- You likely won't use all of the sauce for this recipe. You can store the leftovers in an airtight container in the fridge for 3-5 days.
- I sprinkled a little vegan parmesan on mine as well, but this is totally not necessary.
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g