Chickpea Tacos
Ingredients
The filling
-
1
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
1
medium
bell pepper, chopped
-
3
cloves
garlic, minced
-
8
oz
mushrooms, chopped
-
2
small
tomatoes, chopped
-
1
cup
walnuts, finely chopped
-
2
cans
chickpeas, drained and rinsed
The spices
-
2
tbsp
mild chili powder
-
4
tsp
cumin
-
1
tsp
oregano
-
1
tsp
smoked paprika
-
¼
tsp
cayenne pepper
-
1
tsp
kosher salt
-
to taste
freshly ground black pepper
For assembly
-
to taste
taco shells
-
to taste
sliced purple cabbage
-
to taste
guacamole
-
to taste
salsa
Instructions
- Preheat the oven to 350°F and toast the walnuts for about 7 minutes until golden.
- Heat olive oil in a large skillet and sauté the onion for 3 minutes.
- Add the bell pepper, garlic, mushrooms, and tomatoes, cooking for 10-12 minutes until softened.
- Reduce heat, add chickpeas, walnuts, spices, salt, and pepper, then mash the mixture until some chickpeas remain whole.
- Adjust seasoning as needed, optionally adding lime juice or water if the mixture is dry.
- Assemble tacos by filling the shells with the mixture and topping with cabbage, guacamole, and salsa.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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