Chickpea Tacos with Cabbage Apple Slaw & Guacamole
Super quick Chickpea Tacos with Cabbage Apple Slaw & Guacamole. This vegan recipe is simple to make and will convert even the pickiest meat eater.
Servings 8 Servings
Ingredients
Chickpeas
- 2 cups chickpeas (garbanzos) either from dried that have been cooked or from canned that have been rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp coriander seeds crushed in mortar and pestal
Cabbage Apple Slaw
- ½ head green cabbage sliced into thin strips
- 1 red apple quartered, cored and grated (including skin)
- 2 cloves garlic minced
- ½ small red onion sliced into thin strips
- 3 tbsp olive oil or grapeseed oil
- 1 tbsp lime juice from 1/2 lime
- ¼ cup cilantro coarsely chopped
- ½ small jalapeño minced
- ¼ tsp ground cumin
- 1 pinch kosher salt
- black pepper to taste
Guacamole
- 2 large avocados skin removed and cut into large dice
- ½ small red onion minced
- 1 tbsp lime juice from 1/2 lime
- 2 tbsp cilantro coarsely chopped
- ½ small jalapeño minced
- 2 cloves garlic minced
- kosher salt to taste
- 8 corn tortillas or flour, warmed
Instructions
- Mix all chickpea ingredients together in a small bowl and set aside.
- Mix all of the slaw ingredients in a medium bowl and toss well to combine, set aside.
- Add all guacamole ingredients to a medium bowl and stir to combine make sure to mash some of the avocado to bind the guacamole.
- On fresh made tortillas (or warmed store bought) mound the chickpeas, slaw and guacamole. Serve immediately.
Nutrition
Calories: 261kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 19mg | Potassium: 525mg | Fiber: 9g | Sugar: 7g | Vitamin A: 216IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 2mg
