Vegan chickpea tacos recipe

Ingredients

• 6 soft tortillas

Taco filling

• 1 avocado chopped into cubes
• 2 tomatoes diced
• 1 1/2 cups chickpeas drained and rinsed
• 1 green pepper chopped
• 1/2 big onion finely sliced
• 6 tbsp red cabbage finely sliced
• 1-2 tbsp balsamic vinegar (to roast the chickpeas)
• 1-2 tbsp soy sauce (to roast the chickpeas)
• fresh cilantro to taste

Tahini dressing

• 1/4 cup tahini
• 1/8 cup (or more) water (to thin out)
• 3 tbsp lime juice or lemon juice
• 2 cloves garlic finely minced
• 1-2 tsp maple syrup or agave syrup
• 1/2 tsp onion powder
• 1/3 tsp salt or more to taste
• 1/4 tsp black pepper ground
• 1/4 tsp ground cumin (optional)
• 1 tsp hot sauce (optional)

Instructions

1. Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently
2. Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did)
3. Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out
4. Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!

This article and recipe adapted from site