Chickpea Tacos (VG)(GF)Go vegetarian / vegan this February for charity. The wor…
Chickpea Tacos (VG)(GF)
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6 soft tortillas
1 avocado chopped into cubes
2 tomatoes diced
1 1/2 cups chickpeas drained and rinsed
1 green pepper chopped
1/2 big onion finely sliced
6 tbsp red cabbage finely sliced
1-2 tbsp balsamic vinegar (to roast the chickpeas)
1-2 tbsp soy sauce (to roast the chickpeas)
fresh cilantro to taste
1/4 cup tahini
1/8 cup (or more) water (to thin out)
3 tbsp lime juice or lemon juice
2 cloves garlic finely minced
1-2 tsp maple syrup or agave syrup
1/2 tsp onion powder
1/3 tsp salt or more to taste
1/4 tsp black pepper ground
1/4 tsp ground cumin (optional)
1 tsp hot sauce (optional)
Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently
Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did)
Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out
Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top.
Credit: This Savory Vegan
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