These little chickpea tacos are so quick and easy to pull together. They can be eaten as a snack or a meal. Usually, I skip the cabbage and cilantro if I don’t have it on hand. I love it simply with chickpeas, mashed avocado, and sriracha, but for the recipe, I decided to add a few extras for your consideration making it a little heartier.
Total Time
15min
4.7
6 Ratings
Author: The Simple Veganista
Servings:
2
Ingredients
•
1 1/2
cups
Cooked
Chickpeas
or 1 can (15oz) chickpeas, drained and rinsed
•
1/4
head
Green Cabbage
•
1
Avocado
•
to taste
Fresh Cilantro
•
5
White Corn Tortillas
•
to taste
Sriracha
•
1
Lime
•
to taste
Mineral Salt
Cooking Instructions
1.
Slice the Avocado (1), shred the Green Cabbage (1/4 head). Slice the Lime (1) into wedges.
2.
Warm your White Corn Tortillas (5) carefully on the stove top over an open flame to give it some charring on the edges.
3.
Layer your tacos with Chickpeas (1 1/2 cups), shredded cabbage, avocado and Fresh Cilantro (to taste). Top with Mineral Salt (to taste), Sriracha (to taste) and a squeeze of lime.
4.
You may also opt to mash some avocado as your first layer and then add the chickpeas, cabbage and cilantro. This will help hold the chickpeas in place a little better.
Author's Notes
They work well here served at room temp so there’s no heating involved making your taco preparation speed along. Of course, if you prefer your beans heated, by all means, heat them up.
Nutrition Per Serving
CALORIES
459
FAT
18.1 g
PROTEIN
13.1 g
CARBS
66.3 g
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