Chickpea Tacos with Cilantro Pesto
From: Ian Seddon's Cookbook
🥘 Ingredients
- chickpeas 2
- extra virgin olive oil 1.5-2 tbsp
- kosher salt 1 ½ tsp
- Freshly
- dried oregano Mexican oregano if you have it 1 tsp
- smoked paprika 1 tsp
- garlic powder 1 tsp
- cayenne pepper 2 pinch
- medium limes 2
- thinly sliced cabbage labeled “Chickpea Tacos” from 4-5 cup
- agave nectar ½ tsp
- taco-sized flour or corn tortillas 12
- medium ripe avocados 2
- Cilantro Pesto 10-11 tbsp
- Pickled Onions 4 forkful
If you want more variety in your proteins during the week, use pinto beans here instead of chickpeas. If you made the Pickled Onions, you don’t need the salsa. Either offers a nice fresh, tangy element. Storage: Store the chickpeas and toppings separately in the fridge. The chickpeas will stay good for 3 to 4 days in the fridge. To reheat leftover chickpeas, toss with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, until hot and crisp. Or, add to a frying pan with a touch of oil and heat over medium heat until warmed through. Heat the tortillas on the day of eating leftovers as listed in step 4(c). Assemble your tacos fresh as listed in the last step right before serving. Nutrition boost: For more veggies, top the tacos with chopped cherry tomatoes or pico de gallo. For added protein/fiber, use sprouted whole grain tortillas. For additional protein, fry up some vegan soyrizo or vegan ground, and mix it in with the chickpeas. Shortcut: Use store-bought guacamole instead of the pesto and avocado. Shortcut: Making just 1 or 2 servings? Pan-fry the chickpeas instead of roasting them. Follow the instructions in steps 3 and 4 in this recipe on the blog.
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1For the spiced chickpeas: chickpeas , extra virgin olive oil , kosher salt , Freshly cracked black pepper, dried oregano Mexican oregano if you have it , smoked paprika , garlic powder , cayenne pepper . For the slaw: medium limes , thinly sliced cabbage labeled “Chickpea Tacos” from , agave nectar . For the for assembly:: taco-sized flour or corn tortillas , medium ripe avocados , Cilantro Pesto , Pickled Onions .
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2Arrange a rack in the top third of the oven. Preheat the oven to 425ºF / 220ºC.
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3Drain and rinse the chickpeas. Spread out on a large kitchen towel and gently pat to dry off.
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4On a rimmed sheet pan, toss the dried chickpeas with the oil, salt, and a generous amount of pepper. Add the oregano, smoked paprika, garlic powder, and cayenne pepper, and toss again. Spread out on the sheet pan. Roast in the oven for 20 minutes without stirring. Shake the pan, then bake for another 5 to 10 minutes, or until chickpeas are browned in spots and slightly crisp.
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5While the chickpeas roast, prepare your side salad (if you’re making one), make the Slaw, and prep the assembly ingredients. Slaw: Juice 1 lime. In a bowl, massage the cabbage with 1/2-1 tbsp of lime juice and a pinch of salt for 30 seconds, or until softened. Stir in the agave. Season to taste with more salt or lime juice as desired. Slice the remaining lime into wedges. To heat tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm. Or to char corn tortillas, place the tortilla directly over a medium-low flame on a gas stove; cook for 15 to 30 seconds, then use tongs to flip and repeat, or until charred in spots. Dice the avocados.
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6Assemble. Spoon a scant 1 tablespoon (15g) of Cilantro Pesto into the center of each tortilla. Add a handful of the Spiced Chickpeas. Top with avocado, Pickled Onions or salsa, and Slaw. Serve with lime wedges (squeeze on top before enjoying) and your side salad, if you made one.