Recently, I’ve been leaning towards vegetarian meals so when I came across this recipe on Rainbow Plant Life, I had to give it a try with some additions and modifications, of course. This chickpea taco recipe is a delicious and healthy alternative, perfect for anyone looking for a flavorful plant-based option. Inspired by vibrant, fresh ingredients, these tacos are easy to make and packed with nutrients. They pair wonderfully with my creamy Cilantro Hemp Pesto from a previous post, adding a unique twist that complements the savory chickpeas and crispy red peppers. Top the chickpeas with your favorite taco fillings over a cassava or almond flour Siete tortilla for a gluten and dairy free dish that is so satisfying and tasty. Enjoy!

INGREDIENTS:

• 1 can of chickpeas, drained
• 1 small red pepper
• 2 teaspoons avocado oil
• 3/4 teaspoon salt
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper
• 1 medium lime
• Cilantro Hemp Pesto

For serving:

• 6 Siete cassava tortillas
• 1/2 avocado, diced
• 1/4 cup cilantro leaves
• 1medium lime

DIRECTIONS:

1. Transfer chickpeas to a clean dish towel or paper towels and gently pat dry, being careful not to smush them. Allow them to dry for 10-15 minutes. Make sure chickpeas are well dried before cooking.
2. While waiting for chickpeas to dry, slice the red pepper into thin slices. Brush a pan with 1 teaspoon of avocado oil and stir-fry on medium heat until peppers are tender and slightly charred. Remove from heat and set aside.
3. Add 1 teaspoon of avocado oil and brush the pan to fully coat the non-stick surface. Set on medium heat. Once the pan is hot, add chickpeas and spread evenly in one layer. Cook undisturbed for 2 – 3 minutes, allowing them to brown. Then toss for another 2 – 3 minutes until chickpeas are golden brown and blistered in some spots.
4. Add salt and spices and toss well to coat all chickpeas. Cook for another 4 – 5 minutes, tossing chickpeas to allow flavors to blend and absorb. Remove from heat, squeeze in lime, and lightly toss again. Set aside.
5. Prepare the Cilantro Hemp Pesto and place in a small sauce bowl.
6. On medium heat, place tortillas on a non stick pan and heat for 20 – 30 seconds on each side, flipping 2 – 3 times until certain spots are charred but the tortilla is still soft.
7. Assemble tacos by spreading the Cilantro Hemp Pesto on the tortilla, then top with chickpeas, red peppers, avocado, cilantro, a squeeze of lime, and a drizzle of olive oil.

Enjoy!