I have been eating these tacos on a fairly regular basis. I shared a similar version of this on Instagram and Facebook about seven months ago (my how time flies!). It went over very well, especially on Facebook! I don’t know why it took me so long for but I finally decided it was time to put this simple taco here as a valuable veggie resource.
These little chickpea tacos are so quick and easy to pull together. They can be eaten as a snack or a meal. Usually, I skip the cabbage and cilantro if I don’t have it on hand. I love it simply with chickpeas, mashed avocado and sriracha, but for the recipe I decided to add a few extras for your consideration making it a little heartier.
Chickpeas are one of my favorite beans and are about the most versatile bean in existence! They work well here served at room temp so there’s no heating involved making your taco preparation speed along. Of course, if you prefer your beans heated, by all means heat them up.
These tacos have been a useful creation and a complete meal to boot. I hope you enjoy them as much as I do! Cheers :)Print
QUICK & EASY CHICKPEA TACOS
Quick, easy and delicious!
I’ll let you do the measuring on most of the ingredients. I usually eat about 3 of these tacos at one sitting…sometimes 5. I will have leftover chickpeas and cabbage with both of those amounts. If serving 7 or more tacos, add a bit more chickpeas to your list just to be on the safe side.
Warm your tortillas. I do this carefully on the stove top over an open flame to give it some charring on the edges.
Layer your tacos with chickpeas, cabbage, avocado and cilantro. Top with mineral salt, sriracha and a squeeze of lime. You may also opt to mash some avocado as your first layer and then add the chickpeas, cabbage and cilantro. This will help hold the chickpeas in place a little better.