Vegetarian Tacos: This Cumin Chickpea Taco Recipe Lightens Up Taco Night by Sara Haas RDN

Vegetarian Dinner
5 months ago
Vegetarian Tacos: This Cumin Chickpea Taco Recipe Lightens Up Taco Night

You don't always need meat for taco night. Here’s a quick recipe for cumin chickpea tacos from my book, "Taco! Taco! Taco!: The Ultimate Taco Cookbook."

You'll need:

16 (6-inch) corn tortillas, warmed

Salsa

  • 1 pound tomatillos, skins removed and washed
  • 1 small white onion, chopped
  • 2 cloves garlic, skins removed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 lime, juiced
  • 1/4 cup lightly packed cilantro

Chickpeas

  • 1 can (15.5 ounces) chickpeas, drained, rinsed and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh lime juice

Cabbage Slaw

  • 1/4 cup plain Greek yogurt
  • zest and juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1/2 head purple cabbage, thinly sliced
  • 1 jalapeño, thinly sliced

Here's how to make them:

  1. Position oven rack about 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. 
  2. Quarter the tomatillos and add them to a bowl along with the onion, garlic and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth to complete the salsa. Season with salt to taste, if desired. 
  3. Set a large, nonstick pan over medium-high heat and add the oil. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes. Add the cumin and cook 1 more minute. Remove from heat and stir in the salt and lime juice. 
  4. Combine the yogurt, lime juice, zest and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine to finish the slaw. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw. Serves 8.

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Elisa All Schmitz 30Seconds
Major yum factor happening here!
Sara Haas RDN
Yay! I hope you like this recipe and the book!
Sheri B Doyle
These look fantastic. Thank you for sharing the recipe!

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