Chickpea Tacos
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Chickpea Tacos

Recipe by May I Have That Recipe?
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 tsp extra-virgin olive oil

  • 2 cans chickpeas, rinsed and drained

  • 1/2 tsp smoked paprika

  • 1/2 tsp sweet paprika

  • 1/2 tsp cumin

  • 3/4 tsp salt, or to taste

  • 1 cup + 2 tsp chopped fresh coriander

  • 1/2 cup coconut milk

  • 1 clove garlic, minced

  • 2 tsp freshly squeezed lime juice

  • 24 cherry tomatoes, halved

  • 1 cup shredded purple cabbage

  • 2 avocados, diced

  • 1 cup sweet corn

  • 6 corn tortillas or taco shells

Directions

  • Heat the olive oil in a large non-stick pan. Add the chickpeas, smoked and sweet paprika, cumin, and ½ teaspoonful salt. Cook over medium heat for 2 minutes, stirring often, until the chickpeas are well coated with the spices. Add 1 cup coriander, toss well, and continue cooking for another 3 minutes. Set aside.
  • Whisk together the remaining salt, remaining coriander, coconut milk, garlic, and lime juice until well combined. Refrigerate.
  • To assemble the tacos, fill each tortilla with the chickpeas, tomatoes, cabbage, avocados, and corn. Drizzle with the coconut milk sauce and serve.

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