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Think chickpeas make for good tacos? Me too! These Cumin Chickpea Tacos are satisfying and delicious! @cookinRD | sarahaasrdn.com

Cumin Chickpea Tacos


  • Author: Sara Haas

Description

Think chickpeas make for good tacos? Me too! These Cumin Chickpea Tacos are satisfying and delicious!


Scale

Ingredients

For the Salsa:

  • 1 pound tomatillos, skins removed and washed
  • 5 1/2 ounces, about 1 cup, chopped white onion
  • 2 garlic cloves, skins removed
  • 2 teaspoons olive oil
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • salt, to taste

For the Chickpeas:

  • 1 15 1/2 ounce can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 teaspoon lime juice

For the Slaw:

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

For the Tacos:

  • 16 corn tortillas (46 inch)

Instructions

For the Salsa:

  1. Preheat the oven to broil and line a sheet pan with foil that has been coated in non-stick cooking spray.
  2. Quarter the tomatillos and add them to a bowl along with the onion, garlic and olive oil. Toss to coat. Pour mixture out onto prepared baking sheet.
  3. 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 jalapeño, lime juice and cilantro and puree until smooth. Season with salt to taste, if desired.

For the Chickpeas:

  1. Set a large, non-stick pan over medium-high heat. Add the chickpeas and cook, stirring often, until toasted, about 2-3 minutes. Add the cumin and cook 1 more minute.
  2. Remove from heat and stir in the salt and lime juice.

*Can also be roasted – Preheat the oven to 400’F and line a baking sheet with foil. Spray with non-stick cooking spray. Toss the chickpeas with the oil, cumin and salt and bake for 15-20 minutes, stirring once halfway through cooking time.

For the Cabbage Slaw:

  1. Combine the yogurt, lime juice and zest and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine.

To make the Tacos:

  1. Portion chickpeas onto tortillas, then top with salsa and cabbage slaw.