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Chickpea Tacos Recipe

Name: Chickpea Tacos
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 7
Ingredients: 1 (15-ounce can) chickpeas rinsed and drained; 1 tablespoon olive oil; 1 medium onion finely chopped; 1 clove garlic minced; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon coriander; 1/4 teaspoon Cayenne pepper or chili to taste; 1/4 teaspoon coconut sugar or cane sugar; 1/4 teaspoon salt; 7 taco shells; 1 cup salsa homemade or storebought; 1 recipe guacamole *link to the recipe; 1/4 cup non-dairy sour cream; 1 green onion chopped; lettuce chopped; grape tomatoes halved

Healthier Steps

These flavorful chickpea tacos are so easy to prepare, a great weeknight, lunch or Taco Tuesday meal, chickpea cooked with onion, garlic, and homemade taco seasonings. These homemade tacos are way better than eating out.

Ingredients

1 (15-ounce can) chickpeas rinsed and drained

1 tablespoon olive oil

1 medium onion finely chopped

1 clove garlic minced

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon coriander

1/4 teaspoon Cayenne pepper or chili to taste

1/4 teaspoon coconut sugar or cane sugar

1/4 teaspoon salt

7 taco shells

1 cup salsa homemade or storebought

1 recipe guacamole *link to the recipe

1/4 cup non-dairy sour cream

1 green onion chopped

lettuce chopped

grape tomatoes halved

Method

Heat oil in a large skillet over medium heat. Add onion and saute until soft about 3 minutes.

Stir in garlic, cumin, paprika, coriander, cayenne pepper, sugar and cook until fragrant about 1 minute. Add chickpeas and stir to coat, using the back of the spoon to mash some of the chickpeas for about 2 minutes.

If the chickpeas are too dry you may now add about 1 tablespoon or 2 of water to moisten. Season with salt to taste.

To assemble, place about 1/4 cup chickpeas in each taco shell, then layer with salsa, guacamole, and sour cream. Garnish with lettuce, tomato, spring onions.

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