Indian-Inspired Tacos with Chickpeas and Chutney

🥘 Ingredients

• good-quality creamy vegan yogurt 4-5 oz
• lime juice from medium lime ½ tsp
• ground cumin ¼ tsp
• garam masala ¼ tsp
• Indian red chili powder or pinch cayenne pepper ¼ tsp
• kosher salt ¼ tsp
• chickpeas 2
• extra virgin olive oil 2 tbsp
• Kosher
• Persian cucumbers or small English cucumber 1 oz
• medium red onions diced or thinly sliced 2 ½ oz
• shredded carrots OR medium carrots 2 cup
• medium lime 1
• A few drizzles of extra virgin olive oil
• medium-sized flour tortillas or corn/gluten-free tortillas 8
• Cilantro-Date Chutney ½ cup

Spiced Yogurt Sauce

1. 1

   Prepare: good-quality creamy vegan yogurt , lime juice from medium lime , ground cumin , garam masala , Indian red chili powder or pinch cayenne pepper , kosher salt .
2. 2

   In a small jar for which you have a lid, combine all of the ingredients. Stir well to combine. Taste, adding more lime juice for tang or salt as needed.
3. 3

   Seal the jar, label it, and store in the fridge for 5 to 7 days.
4. 4

   For the pan-fried chickpeas: chickpeas , extra virgin olive oil , Kosher salt and freshly cracked black pepper. For the cucumber salad: Persian cucumbers or small English cucumber , medium red onions diced or thinly sliced , shredded carrots OR medium carrots , medium lime , A few drizzles of extra virgin olive oil , medium-sized flour tortillas or corn/gluten-free tortillas , Cilantro-Date Chutney , Heaping 1/2 cup Spiced Yogurt Sauce  (from meal prep).
5. 5

   Drain and rinse the chickpeas, then pat dry well with a kitchen towel.
6. 6

   Cook the chickpeas. Heat a large frying pan over medium heat with the 2 tbsp olive oil until shimmering. Add the chickpeas and season with 1 tsp kosher salt and black pepper to taste. Pan-fry for 10-12 minutes , stirring occasionally, until golden brown. If they pop up aggressively, lower the heat a touch.
7. 7

   While the chickpeas cook, prepare your side salad (if you’re making one) and make the Cucumber Salad. Dice or julienne the cucumbers. Dice or thinly slice the red onion. Using a box grater or julienne peeler, grate the carrots (if you didn’t buy pre-shredded). Add the vegetables to a bowl and toss with 2 tsp lime juice, a drizzle or two of olive oil if desired, and a pinch or two of salt. Taste, adding more lime juice, olive oil, or salt as desired.
8. 8

   Heat up 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. (Or heat in the microwave.) Stack and wrap tortillas in a dish towel to keep warm.
9. 9

   Assemble the tacos. Spread some Cilantro-Date Chutney onto warmed tortillas (if it’s too thick, thin it out with a splash of water first). Top with the Pan-Fried Chickpeas, a spoonful of Spiced Yogurt Sauce, and the Cucumber Salad. Serve with your side salad, if you made one.