Name: Smoky Chickpea Tacos
Ingredients: Olive Oil; 1 x 400g Tinned Chickpeas (drained); 1 Garlic Clove (finely chopped); 1 tbsp Mexican Seasoning; 2 tbsp Soy Sauce; 3 tbsp Chipotle or Hot Sauce; 8 Taco Tortilla; 2 Capsicum (chopped); 1/4 Red Onion (finely diced); 1 Avocado (diced); 1/4 cup Roughly Chopped Coriander; 1/2 Chilli (finely sliced); Juice of 1 Lime; 1/2 cup Sour Cream; 1 cup Shredded Cabbage; Lime Wedges and Coriander to Garnish

Meatless Monday is a movement we are getting behind!

Try out these delish vegetarian tacos that will leave you wanting more. Whether you love it spicy or not create a healthy and nutritious dinner with items you can probably find sitting in your pantry.

Print Recipe

Smoky Chickpea Tacos

Servings: 4

Calories: 677kcal

Ingredients

Olive Oil
1 x 400g Tinned Chickpeas drained
1 Garlic Clove finely chopped
1 tbsp Mexican Seasoning
2 tbsp Soy Sauce
3 tbsp Chipotle or Hot Sauce
8 Taco Tortilla
2 Capsicum chopped
1/4 Red Onion finely diced
1 Avocado diced
1/4 cup Roughly Chopped Coriander
1/2 Chilli finely sliced
Juice of 1 Lime
1/2 cup Sour Cream
1 cup Shredded Cabbage
Lime Wedges and Coriander to Garnish

Instructions

Bring a frying pan to a medium heat with a drizzle of olive oil. Add the drained chickpeas, garlic and Mexican seasoning, and cook while stirring for 1-2 minutes.
Add the soy sauce and 1 Tbsp of chipotle sauce to the chickpeas, then cook while stirring for a final 3-4 minutes or until the chickpeas are golden. Set aside.
Bring a grill pan to a medium to high heat. Grill the tortillas until lightly charred, then set aside. Lightly oil the capsicum pieces, then place onto the heated grill and cook for 2-3 minutes each side until charred and just tender.
Once cool enough to handle, dice the capsicums and place into a mixing bowl. Combine with the diced red onion, avocado, coriander, chilli and lime juice. Season to taste with salt and pepper.
To assemble the tacos, mix together the sour cream and remaining chipotle sauce, then spread half of the sour cream evenly over the charred tortillas. Top with shredded cabbage, followed by the warm chickpeas and salsa.
Finish the tacos with fresh lime wedges, coriander and the remaining sour cream, then serve immediately and enjoy.

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Written by Billie Turei

An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.

Favourite food to cure a hangover: Hash browns. All of them.