Quick Chickpea Tacos

These Quick Chickpea Tacos are a weeknight staple! Made with a cilantro jalapeño slaw & super tasty chickpeas!

Taco night doesn’t need to be complex. And these Quick Chickpea Tacos are not only super easy (ready in 25 minutes) they are also delicious! The chickpeas are cooked in a simple mix of veggies & taco seasoning. And you get plenty of flavour and crunch from the slaw – it isn’t your typical slaw. It is mixed with the best homemade cilantro jalapeño sauce. Gives these tacos the perfect kick!

Makes 12 tacos

You’ll need:

FOR THE TACOS
1 tablespoon oil I used avocado oil
1/2 large red bell pepper diced
1/2 large red onion diced
2 15-ounce cans chickpeas drained & rinsed
2-4 tablespoons taco seasoning to taste
1/2 lime juiced
2 avocados sliced
12 corn tortillas

FOR THE SLAW
1/4 cup vegan yogurt unsweetened
1/3 cup vegan mayo
2 tablespoons oil I used avocado oil
1-2 tablespoons apple cider vinegar to taste
1/2 bunch cilantro
1 jalapeño roughly chopped
1-2 cloves garlic peeled
Salt to taste
4 cups slaw

Here’s how:

Heat the oil in a skillet over medium heat. Add the bell pepper & onion and cook down for 3 minutes. Pour in the chickpeas & taco seasoning and mix. Add 1/2 cup of water, bring to a boil, cover, lower the heat and simmer for 10 minutes.
Meanwhile, add the yogurt, mayo, oil, apple cider vinegar, cilantro, jalapeño, garlic and salt to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Add the slaw to a large bowl. Pour over as much of the sauce as you want (reserve the rest for serving), toss and set aside.
Add the lime juice to the chickpeas, taste and adjust the seasonings as needed.
Heat the tortillas over an open flame or in a skillet. To assemble, add avocado to each tortilla and top with slaw, chickpeas and a drizzle of the leftover cilantro sauce.

Notes:

You can use as much or as little taco seasoning as you want. I like my chickpeas very seasoned, so I use the full amount.
You likely won’t use all of the sauce for this recipe. You can store the leftovers in an airtight container in the fridge for 3-5 days.

Original source: https://www.thissavoryvegan.com