VEGAN CHICKPEA TACOS | GLUTEN-FREE HEALTHY RECIPE
VEGAN CHICKPEA TACOS | GLUTEN-FREE HEALTHY RECIPE
Ingredients
6 soft cakes
Taco filling
1 dice avocado
2 chopped tomatoes
1 1/2 cup chickpeas, drain and rinse
1 chopped green pepper
1/2 large onion finely chopped
6 tablespoons finely chopped red cabbage
1-2 tablespoons of balsamic vinegar (to fry chickpeas)
1-2 tablespoons of soy sauce (to fry chickpeas)
fresh cilantro to taste
Tahini sauce
1/4 cup tahini
1/8 cup (or more) of water (to dilute)
3 tablespoons lime juice or lemon juice
Finely chop 2 cloves of garlic
1-2 tsp maple syrup or agave syrup
1/2 teaspoon powder
1/3 teaspoon salt or more to taste
1/4 tsp ground black pepper
1/4 tsp ground caraway seeds (optional)
1 teaspoon hot sauce (optional)
Instructions
- Put chickpeas in a pan / pan with balsamic vinegar and soy sauce. Simmer for about 5 minutes and stir frequently.
- Chop vegetables and avocados. You can lightly fry vegetables (onions, green peppers, red cabbage, tomatoes) in a pan / pan for a few minutes with a little oil or leave them raw (as I did)
- Combine the ingredients for the tahini dressing in a small bowl with a whisk. If you use thick tahini paste, you will need more water to dilute it.
- Stuff your cakes with vegetables, fried chickpeas and sprinkle with tahini sauce on top. Enjoy it hot or cold!
Notes
The recipe is approximately 6 tacos. I calculated the nutritional information of one taco made from gluten-free home-made cakes. The numbers will be different if you use store-bought cakes
Article is adapted from site.