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SideChef
Recipes
Asian Chickpea Rice Paper Tacos
Recipe

11 INGREDIENTS • 10 STEPS • 40MINS

Asian Chickpea Rice Paper Tacos

5.0
2 ratings
There is always room in our kitchen for good fusion cuisine and these Asian chickpea rice paper tacos are just that. These rice paper taco shells are filled with Asian chopped salad and topped off with tamari roasted chickpeas, avocado, cilantro & a squeeze of lime – for a taco that is not only delicious but just happens to be vegan, too!
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
There is always room in our kitchen for good fusion cuisine and these Asian chickpea rice paper tacos are just that. These rice paper taco shells are filled with Asian chopped salad and topped off with tamari roasted chickpeas, avocado, cilantro & a squeeze of lime – for a taco that is not only delicious but just happens to be vegan, too!
40MINS
Total Time
$0.66
Cost Per Serving
Ingredients
Servings
12
US / Metric
Asian Salad Kit
1 pckg
Asian Salad Kit
Used Earthbound Farm Asian Salad Kit
Chickpeas
2 cans
(12 oz)
Chickpeas
Tamari Soy Sauce
3 Tbsp
Tamari Soy Sauce
or Soy Sauce
Granulated Sugar
3 Tbsp
Granulated Sugar
or Coconut Sugar
Neutral Oil
2 Tbsp
Neutral Oil
or Avocado Oil
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Rice Paper Wrapper
12
Rice Paper Wrappers
6-inch
Avocado
1
Avocado, sliced
Fresh Cilantro
1/2 cup
Roughly Chopped Fresh Cilantro
Lime
to taste
Nutrition Per Serving
VIEW ALL
Calories
140
Fat
8.1 g
Protein
4.1 g
Carbs
15.0 g
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Asian Chickpea Rice Paper Tacos
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Line a baking sheet with parchment paper.
step 3
Drain the Chickpeas (2 cans) and toss in a bowl with Tamari Soy Sauce (3 Tbsp), Granulated Sugar (3 Tbsp), Neutral Oil (2 Tbsp), Ground Ginger (1 tsp), Crushed Red Pepper Flakes (1 tsp).
step 3 Drain the Chickpeas (2 cans) and toss in a bowl with Tamari Soy Sauce (3 Tbsp), Granulated Sugar (3 Tbsp), Neutral Oil (2 Tbsp), Ground Ginger (1 tsp), Crushed Red Pepper Flakes (1 tsp).
step 4
Spread chickpeas on baking sheet and roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly.
step 4 Spread chickpeas on baking sheet and roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly.
step 5
While the chickpeas roast in the oven, add the Asian Salad Kit (1 pckg), dressing, and crunchy toppings to a bowl and toss to combine.
step 5 While the chickpeas roast in the oven, add the Asian Salad Kit (1 pckg), dressing, and crunchy toppings to a bowl and toss to combine.
step 6
Slice 1/4 inch off of each end of a Limes (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 7
Heat a pan over medium heat with enough oil to fully cover the bottom of the pan. The amount needed varies based on the size of your pan, but about 1/8" depth of oil should be sufficient.
step 8
Once the oil is nice and hot, place one piece of Rice Paper Wrappers (12) on top of the oil, holding the center of the paper down with a spatula as the paper fries - the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature).
step 8 Once the oil is nice and hot, place one piece of Rice Paper Wrappers (12)  on top of the oil, holding the center of the paper down with a spatula as the paper fries - the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature).
step 9
Place fried rice paper shells on a paper towel-lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed.
step 10
Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, Avocado (1), Fresh Cilantro (1/2 cup), and serve with a Lime Wedge. Serve and enjoy!
step 10 Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, Avocado (1), Fresh Cilantro (1/2 cup), and serve with a Lime Wedge. Serve and enjoy!
Tags
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Beans & Legumes
Appetizers
Dairy-Free
Gluten-Free
Brunch
Asian
Comfort Food
Lunch
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
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