Description
Quick, zesty, and satisfying plant-based dinner featuring spicy chickpea tacos with a refreshing cabbage slaw and lime.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cabbage
- 1 tablespoon lime juice
- 8 small corn tortillas
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat. Add chickpeas, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until chickpeas are slightly crispy.
- In a bowl, combine shredded cabbage and lime juice. Toss to coat evenly.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a spoonful of spicy chickpeas on each tortilla, followed by cabbage slaw.
- Garnish with fresh cilantro and serve immediately.
Notes
- Adjust the level of spiciness by adding more or less chili powder.
- For extra flavor, add avocado slices or a dollop of vegan sour cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg