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.
- 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
- 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
- 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
- tortillas charred or warmed
- sliced avocado
- extra lime wedges
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.
- 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.
Calories: 110kcal, Carbohydrates: 8g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 1286mg, Potassium: 262mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6251IU, Vitamin C: 18mg, Calcium: 61mg, Iron: 1mg
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