Chickpea Tacos with Creamy Cilantro Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- chickpeas 2
- extra virgin olive oil 2 tbsp
- Kosher
- sweet paprika 1 tsp
- smoked paprika 1 tsp
- chili powder 1 tsp
- onion powder 1 tsp
- garlic powder 1 tsp
- cayenne powder 0.12-0.25 tsp
- pure maple syrup 2 tsp
- cilantro leaves and tender stems 1 handful
- scallions 2-3
- fat garlic clove 1
- medium lime 1
- coleslaw mix 12 oz
- vegan mayo 2 tbsp
- pure maple syrup 1 tsp
- A drizzle of extra virgin olive oil
- medium-sized high-protein tortillas 8
- Creamy Cilantro Sauce 12 tbsp
- Pickled Onions 4
Not a fan of cilantro? Use flat-leaf parsley instead. If you didn’t buy coleslaw mix, make your own. Finely shred ~1/2 small red or green cabbages using a mandoline, sharp knife, the shredding disk on a food processor, or a box grater. Shred 2 medium carrots. Mix together in a bowl to yield about 12 oz. Storage: Store the BBQ chickpeas and slaw in separate airtight containers in the fridge for 3 to 4 days, separate from the cilantro sauce and Pickled Onions. Reheat the BBQ chickpeas in a nonstick pan until heated through and warm your tortillas (step 4). Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, finely chop some cucumber and add it to the slaw. For even more protein, stir more hemp seeds into the Creamy Cilantro Sauce.
-
1For the bbq spiced chickpeas: chickpeas , extra virgin olive oil , Kosher salt and freshly cracked black pepper, sweet paprika , smoked paprika , chili powder , onion powder , garlic powder , cayenne powder , pure maple syrup . For the crunchy & creamy cabbage slaw: cilantro leaves and tender stems , scallions , fat garlic clove , medium lime , coleslaw mix , vegan mayo , pure maple syrup , A drizzle of extra virgin olive oil . For the for serving:: medium-sized high-protein tortillas , Creamy Cilantro Sauce , Pickled Onions .
-
2Arrange a rack in the top third of the oven and preheat to 425ºF / 220ºC. Add the chickpeas to a dish towel and gently rub to dry.
-
3Roast the chickpeas. Transfer the chickpeas to a rimmed sheet pan and toss with the oil, 1 1/2 tsp kosher salt, and several cracks of black pepper. Spread out in an even layer. Bake for 20 minutes , then shake the pan. Return to the oven and bake until crispy, golden all over, and browned in spots, another 5 to 10 minutes (well-worn pans will take less time). While the chickpeas roast, stir together the BBQ spices in a small bowl: sweet paprika, smoked paprika, chili powder, onion powder, garlic powder, cayenne powder (if using), and a few cracks of black pepper. When the chickpeas are done, scooch them together in the middle of the pan, and add a drizzle of oil, 2 tsp maple syrup, and sprinkle on the BBQ spices. Toss with a rubber spatula until well coated. Sprinkle with a bit of salt if desired.
-
4While the chickpeas roast, prepare your side salad (if you’re making one) and make the Crunchy & Creamy Cabbage Slaw. Chop the cilantro. Thinly slice the scallions. Crush the garlic with a press (or grate or mince it). Zest then juice the lime. In a large bowl, combine the coleslaw mix with the mayo, cilantro, scallions, garlic, lime zest, 1 1/2 tbsp lime juice, 1 tsp maple syrup, 1/2 tsp salt, black pepper to taste, and a drizzle of olive oil (if using). Taste, adding more mayo for creaminess or salt/pepper as needed. Marinate for 5-10 minutes , tossing again before serving.
-
5Warm the tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. Stack and wrap the tortillas in a dish towel to keep warm.
-
6Assemble the tacos. Spoon timer ½ tablespoons (22g) Creamy Cilantro Sauce onto each tortilla. Top with the BBQ chickpeas, slaw, and Pickled Onions. Serve with your side salad, if you made one.