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Curried Chickpea Tacos
These curried chickpea tacos are vegan and gluten-free and are really tasty and gorgeous. This is a fantastic vegetarian dinner that's dressed to impress.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
curried chickpeas:
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons yellow curry powder
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 (15oz/425g) can chickpeas, drained and rinsed
filling:
- 2 cups (140g) shaved red cabbage
- 1/2 cup (35g) chopped lettuce
- 1 tablespoon extra-virgin olive oil, plus more to taste
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 red radish, sliced
- 1 English cucumber, cubed
- 6 cherry tomatoes, cut in half
- 1 avocado, pitted, peeled, and cubed
- Celtic sea salt, to taste
to serve:
- 4 corn tortillas, plus more as needed
Instructions
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In a pan over medium-high heat, cook mix together the olive oil, curry powder, hot sauce, and garlic powder, and cook the chickpeas for about 5 minutes until fragrant.
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In a large bowl, mix together the cabbage salad ingredients until well combined. Tweak the olive oil, lemon juice, and salt to taste.
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In a small pan, gently soften the tortillas.
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Stuff the tortillas with equal parts of the chickpea mixture, and top with the salad. Fill additional tortillas, or pass extra filling and salad at the table.
Recipe Notes
Recipe and photo from Easy Vegan Breakfasts & Lunches by Maya Sozer.