These vegan spiced chickpea tacos come together in just 20 minutes but taste gourmet! Pan-fried spiced chickpeas are paired with a citrusy and spicy cilantro pesto, then topped with salsa and avocado for the perfect fuss-free taco night.
15 min
Serves
3
Easy
Mexican
Vegetarian
Gluten Free
Vegan
Ingredients
- 1 (15-oz/425 g) can of chickpeas, (drained)
- 2 tsp extra virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp dried oregano (Mexican oregano if you have it)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Pinch of cayenne pepper
- Squeeze of lime juice
- 1/2 cup (70 g) roasted cashews (or pistachios or walnuts)
- 2 1/2 cups (36 to 40 g) loosely packed cups of cilantro leaves and tender stems (no tough stems)*)
- 2 garlic cloves, (roughly chopped)
- 1 small jalapeño pepper, (roughly chopped**)
- 1 medium lemon (or 1 large lime, zested and juiced***)
- 1/4 tsp kosher salt, (plus more to taste)
- Freshly cracked black pepper to taste
- 1/3 cup (75 mL) extra virgin olive oil
- 6 corn tortillas
- Your favorite store-bought salsa****
- 1 large avocado, (diced)
Preparation
Not specified
Cooking
- If your nuts are raw, spread them out on a sheet pan and roast for 7 to 10 minutes at 350ºF, tossing halfway through.
- Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them.
- They need to be well-dried before cooking.
- Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil out with a paper towel to evenly distribute it.
- Once hot, add the chickpeas and spread out in a single layer.
- Cook undisturbed for 2 to 3 minutes to allow some browning.
- Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots.
- Add salt and spices, and toss well to coat the chickpeas.
- Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.
- Meanwhile, make the cilantro pesto.
- Add the nuts to a food processor and blitz until in very tiny pieces.Add the cilantro, garlic, jalapeño, lemon (or lime) zest, 2 tablespoons lemon (or lime) juice, ¼ teaspoon salt, and pepper to taste and blend until a paste forms.
- Scrape the paste towards the middle.
- Turn on the motor and stream in the olive oil until it comes together into a sauce.
- If needed, add 1 to 2 tablespoons of water to bring it all together, or add it for a thinner sauce.
- Taste, adding more lemon juice or salt as needed.
- To char corn tortillas: If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots.Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side.
- Stack and wrap charred tortillas in a dish towel to keep them warm.
- To assemble the tacos, spoon some cilantro pesto into the center of each tortilla.
- Add a handful of the spiced chickpeas.
- Top with diced avocado and salsa.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
