Crispy Chickpea Tacos with Sunset Slaw
Easy, healthy, and delicious! Quick crisped and seasoned chickpeas are topped with a vibrant, crunchy slaw and creamy chipotle sauce for a vegetarian taco everyone enjoys.
Ingredients
Chickpeas
- 2 tablespoons olive oil
- 2 (15 ounce) cans chickpeas drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 6-8 cranks freshly-ground black pepper
Slaw
- 1 and 1/4 cups shredded red cabbage
- 1 cup shredded carrot
- 2-3 tablespoons chopped fresh cilantro
- juice of 1/2 lime
- 1/2 teaspoon kosher salt
Crema
- 1/3 cup sour cream or Greek yogurt see notes for vegan substitution
- juice of 1/2 lime
- 1-2 teaspoons adobo sauce optional, see note
- 1-2 teaspoons water just enough to thin the sauce as desired
- 1/4 teaspoon kosher salt
Serving
- tortillas charred or warmed
- sliced avocado
- extra lime wedges
Instructions
- Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
- Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
- Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.
Notes
- Vegan option: Use a plain coconut yogurt in place of the sour cream or Greek yogurt.
- Adobo sauce: Is most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the sauce, instead.
- Recipe: Chickpea seasoning adapted from Macheesmo; slaw adapted from Smitten Kitchen Everyday by Deb Perelman.
- Yield and nutrition: This yields approximately 4 medium tacos. Nutritional estimate is per 2 generous tacos, or 1/4 of the recipe, but will vary depending on the type of tortillas and other toppings used.
- Storage and repurposing: Any leftover chickpeas will keep in the fridge for about a week; in addition to being the base of spur-of-the-moment leftover tacos, they make a great snack on their own, or, slightly mash them with the back of a fork, and use as a simple dip or topping for nachos. Slaw can be kept up to 2 days in the fridge but is easy and best to remake fresh.
Nutrition Estimate
Calories: 110 kcal, Carbohydrates: 8 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 1286 mg, Potassium: 262 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 6251 IU, Vitamin C: 18 mg, Calcium: 61 mg, Iron: 1 mg
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