Chickpea Taco (Meatless)

 

Ingredients

• 6 soft tortillas

Taco filling

• 1 avocado chopped into cubes
• 2 tomatoes diced
• 1 1/2 cups chickpeas canned, drained and rinsed
• 1 green pepper chopped
• 1/2 big onion finely sliced
• 6 tbsp red cabbage finely sliced
• 1-2 tbsp balsamic vinegar (to roast the chickpeas)
• 1-2 tbsp soy sauce gluten-free (to roast the chickpeas)
•  fresh cilantro to taste

Tahini dressing

• 1/4 cup tahini
• 1/8 cup (or more) water (to thin out)
• 2-3 tbsp lime juice or lemon juice
• 2 cloves garlic finely minced
• 1-2 tsp maple syrup or agave syrup
• 1/2 tsp onion powder
• 1/3 tsp salt or more to taste
• 1/4 tsp black pepper ground
• 1/4 tsp ground cumin (optional)
• 1 tsp hot sauce (optional)

Instructions

• Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Pan-fry at low-medium heat for about 5 minutes and stir frequently.
• Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).
• Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.
• Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!