Curried Chickpea Tacos | Cookstr.com

Updated April 22, 2020

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

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.

Reprinted with permission from Easy Vegan Breakfasts & Lunches by Maya Sozer, Page Street Publishing Co. 2016. Photo credit: Maya Sozer