Hi. I'm Becky, and I love to eat. 

Vegetarian Toasted Chickpea Tacos 

Vegetarian Toasted Chickpea Tacos 

Ahhhh, more tacos. I crank out tacos and my man-friend packs them back.... I watch them pass through the assembly line of my kitchen and through my hands but I never eat them. Why? I can't stop. They go on the same list as donuts. They have to be a once-per-year-treat or the flood gates open and I can't exercise self control! No joke. All that said, I still love to build them, come up with flavours that work together and test them out on anyone within reach. 

These super fast, clean and vegetarian tacos would be perfect for a party, as you can assemble them en masse really quickly and they are crazy affordable to make, too! A couple of cans of chickpeas and no weird ingredients on the menu... be sure to stick to the script on this one - there's a balance of sweet, salty and even sour brought in my a touch of pickled cabbage and some Greek yogurt as a finisher. Be sure to build and then serve immediately so your shells don't get soggy. 

Vegetarian Toasted Chickpea Tacos 

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup shredded coconut
  • 2 tsbp maple syrup
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 2 cups pre-shredded coleslaw mix
  • 1/4 cup greek yogurt
  • 1/2 tsp sriracha
  • 2 tsp maple syrup, plus 1 for drizzling 
  • 1 tsp white vinegar
  • 1 tsbp honey
  • 1 cup red cabbage sauerkraut
  • 8 gluten free corn tortillas 
  • 1/4 cup chopped cilantro

Add a tbsp of olive oil to pan large sauce pan and heat to medium temperature. Drain and rinse a can of chickpeas and place into pan, add coconut, 2 tbsp maple syrup and nutmeg. Fry until beans and coconut begin to brown and become fragrant. Remove from heat and set aside. 

In a medium mixing bowl, add 2 cups pre-shredded coleslaw mix, Greek yogurt, sriracha, white vinegar, honey and salt. Toss with fork until fully mixed. 

To assemble, lay out tortillas on a baking sheet, and build first layer by placing 1/8 of coleslaw mixture on each taco. Next, add about 1 tbsp of red cabbage sauerkraut from the jar, be sure to get a good quality pickled cabbage to ensure tang! Next, top with toasted chickpeas. Finish with an additional drizzle of maple syrup, a sprinkle of cilantro, and more hot sauce or Greek yogurt if desired. Serve fresh. 

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