Chickpea Tacos
Chickpeas are a great source of protein for vegetarians and vegans, so I decided to make chickpea tacos. Using corn-tortillas as my gluten-free vessel, I added avocados and tomatoes to top it off. Super healthy and filling. Taco Tuesday never tasted so good!
The secret to tasty chickpea tacos is all in how you prepare the chickpeas. Straight out of the can, they are slimy and bland, but a quick dash of paprika and cumin adds flavor to the chickpeas!
Chickpea Tacos
Megan | July 21, 2019
- prep time: 15 minutes
- cook time: 5 minutes
- total time: 20 minutes
Servings: 2 (makes 4 tacos)
Ingredients:
- 1 15.5 oz can of chickpeas, rinsed and drained
- 1 tsp extra virgin olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp paprika
- 1/4 tsp cumin
- salt to taste
- 6 sprigs of cilantro
- 12 grape tomatoes, halved
- 1/2 avocado
- 4 corn tortillas
Instructions:
- Heat olive oil in a medium non-stick skillet. Add chickpeas, spices, and salt.
- Cook over medium heat for 2 minutes and stir periodically.
- Add ⅔ of the cilantro, cook for 3 minutes, and set aside over low heat.
- Heat corn tortillas on a pan over low heat, one minute each side (if desired)
- Fill tacos with chickpeas, tomatoes, and avocado, and garnish with cilantro.
*Modified from May I Have that Recipe
Dietary Information:
Vegan, Gluten-Free, Dairy-Free, Vegetarian