Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce
These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.
Ingredients
- Vegan Jalapeño Cream Sauce*
- 2 15 oz cans chickpeas drained, rinsed & skins removed
- 1 tbsp olive oil
- 1/4 red onion finely diced
- 1 packet taco seasoning
- 1 cup shredded lettuce
- 1 cup purple cabbage thinly sliced
- 1 lime juiced
- 8 corn tortillas
- radish slices, serrano peppers, cilantro, lime wedges for topping
Instructions
- Prepare Vegan Jalapeño Cream Sauce and set aside.
- Drain, rise and remove the skins from your chickpeas (see description above for my favorite way to do this). Set aside.
- Heat olive oil in a pan over medium heat. Add red onion and sauté for 2 minutes. Add chickpeas and taco seasoning to the pan. Pour 1/4 cup of water in the pan and simmer for 5-7 minutes (or until most of the water is evaporated).
- Using a potato masher (or a fork), mash chickpeas until your desired consistency is reached. Turn heat to low until ready to eat - adding additional water 1 tablespoon at a time if it starts to dry out.
- Combine lettuce, cabbage and lime juice in a bowl. Stir to combine and set aside until ready to use.
- In a pan (or over an open flame), grill tortillas until warmed through and slightly crispy.
- To assemble tacos, layer each tortilla with 1/4 cup of chickpea mixture, slaw and any toppings you are using. Drizzle Jalapeño Cream Sauce over each taco and serve.
Notes
*You can get the recipe here.