15-Minute Chickpea Tacos
Made with crispy chickpeas and a creamy cilantro yogurt sauce, these chickpea tacos are the perfect quick vegetarian dinner. These tacos are a go-to recipe for me when I need a quick and delicious dinner - they come together in about 15 minutes and are so filling!
Ingredients
Scaled from 4 servings
- 1 cup cilantro (thick stems removed)
- ½ cup plain yogurt (can use dairy-free, 120 g)
- ¼ cup red wine vinegar (60 mL)
- ¼ cup extra virgin olive oil (60 mL)
- 2 tsp mustard
- 2 clove garlic
- ½ tsp each smoked paprika, cumin, black pepper
- 2 15-oz cans chickpeas (drained and patted dry, 425 g cans)
- 1 Tbsp oil (15 mL)
- 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika
- To serve: tortillas (4 large or 8 mini), diced white onion, cilantro, lime
Instructions
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Sauce: Blend all Cilantro Sauce ingredients until smooth.
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Cook Chickpeas: Drain and pat dry the 2 15-oz cans chickpeas. Heat 1 Tbsp oil in a large saute pan over medium/high heat. Add chickpeas and cook for about 7 minutes, until they begin to brown.
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Flavor Chickpeas: Add 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika to the chickpeas. Stir well and continue cooking for 5 minutes, jostling the pan often, until crispy.
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Assemble: Spoon chickpeas onto tortillas and top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.
Nutrition
Per serving
| Calories | 507 |
|---|---|
| Fat | 21.7 |
| Saturated fat | 3.8 |
| Cholesterol | 2 |
| Sodium | 1489 |
| Carbohydrates | 64.2 |
| Fiber | 8.5 |
| Sugar | 3.4 |
| Protein | 14.3 |