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Curried Chickpea Tacos

Cookbook

Easy Vegan Breakfasts & Lunches

Published by Page Street Publishing Co.

Curried Chickpea Tacos
Curried Chickpea Tacos
This image courtesy of Maya Sozer

Let’s make a little unusual taco, with curried chickpeas for the spicy protein element together with an awesome, perfectly complementing red cabbage and avocado salad. Because we know that anything in a tortilla shell is allowed to be tacos and that tacos won’t judge. Both the chickpeas and the red cabbage salad can be made ahead, to be assembled into tacos at lunchtime.

Serves2

Dietary RestrictionsGluten Free

Ingredients

  • Curried Chickpeas
  • 1 (15-oz [425-g]) can chickpeas, drained and rinsed
  • 1 1/2 teaspoon (3 g) curry powder
  • 1 teaspoon (3 g) garlic powder
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) hot sauce
  •  
  • Red Cabbage Salad
  • 2 cups (140 g) shaved red cabbage (shave with a peeler)
  • 1/2 cup (35 g) chopped lettuce
  • 1 tablespoon (15 ml) olive oil
  • Juice of ½ lemon
  • 1 radish, sliced
  • 1 cucumber, cubed
  • 6 cherry tomatoes, cut in half
  • 1 avocado, peeled, pitted and cubed
  • Salt
  • 4 soft tortillas (I used wheat)

Instructions

  1. Place all the ingredients for the curried chickpeas in a pan over medium-high heat and cook for 5 to 7 minutes. Mix the salad ingredients in a large bowl. Heat the tortillas in a panini maker, in a pan or directly over the stovetop until you get a little charring and crispness. Stuff the tortillas with the fillings.

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