Chickpea Tacos with Cabbage Apple Slaw & Guacamole

Chickpea Tacos with Cabbage Apple Slaw, Guacamole and a Jicama Blood Orange Salad

I know Wednesday is not “Meatless Monday” but after reading a post at www.thetomatotart.com about Chickpea Tacos, I knew I had to make them.  Right away!

If you have ever seen my freezer, you’d know that I have frozen beans of all kinds.  I make big pots of them from dried beans and then freeze them for future use.  Yesterday morning I was fumbling through the freezer and happened on a bag of chickpeas (aka garbanzos, ceci, chana).  I absolutely love chickpeas and could eat a thousand handfuls of them daily.  Seriously.  Anyway, chickpeas are now on my brain and I happen upon an update from Sabrina at The Tomato Tart  about Chickpea Tacos.  I’ve never had a chickpea taco, or heard of them.  After reading her amazing post, I knew I had to give them a try.  I first ran the idea by the 9 year old and he was excited to say the least.  Next up was the teen.  Would she scoff at the idea of no meat?  She loves meat and cheese and sour cream and anything with a carb in it.  Anyway, she was hesitant but I could see she was willing to give it a shot.  After the first bite – the sound of success…..MMMMMM’s.  The teen “when can you make these again?”.  The Hubs “these are great”.  The 9 year old “abajeja nom nom klajdljf”  He talks with his mouth full.

Fresh, warm corn tortillas made by the ALMOST 13 year old. (tomorrow)

You should definitely give this a try.  They are easy to make, even though the ingredient list looks long, you are using the same ingredients for the slaw and the guacamole.  I adapted the recipe from www.thetomatotart.com because I’m not a huge fan of zucchini, but if you are, I encourage you to give her recipe a try.

Strap on your Vegan seatbelt and let’s get to it.  Here we go!

Chickpea Tacos with Cabbage Apple Slaw & Guacamole
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Ingredients


Chickpeas
2 cups chickpeas (either from dried that have been cooked or from canned that have been rinsed)
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp coriander seeds, crushed in mortar and pestal

Cabbage Apple Slaw
1/2 head of cabbage, sliced into thin strips
1 red apple, quartered, cored and grated (including skin)
2 cloves garlic, minced
1/2 small red onion, sliced into thin strips
3 tbsp olive oil (or grapeseed oil)
juice from 1/2 lime
1/4 cup cilantro, coarsely chopped
1/2 small jalapeno, minced
1/4 tsp ground cumin
heavy pinch of salt
black pepper to taste

Guacamole
2 large ripe avocados, skin removed and cut into large dice
1/2 small red onion, minced
juice from 1/2 lime
2 tbsp cilantro, coarsely chopped
1/2 small jalapeno, minced
2 cloves garlic, minced
heavy pinch of salt

Warmed corn or flour tortillas

Instructions
1 Mix all chickpea ingredients together in a small bowl and set aside.
2 Mix all of the slaw ingredients in a medium bowl and toss well to combine, set aside.
3 Add all guacamole ingredients to a medium bowl and stir to combine make sure to mash some of the avocado to bind the guacamole.
4 On fresh made tortillas (or warmed store bought) mound the chickpeas, slaw and guacamole. Fold in half, take a giant bite, release the “mmmm’s” and come back here and make a comment.

Serves 6-8

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