Chickpea Tacos

acs_0131

Happy Taco Tuesday!  We’re both originally from California, so we love Mexican food and this is an easy recipe that uses whole ingredients and is super budget-friendly.   This dinner comes together really quickly which makes it ideal for weeknights!  I recommend starting your rice first because in the 20 minutes it takes for rice to cook, you’ll be done with the chickpeas.  If you want a recipe for Mexican rice, leave a comment and I can post that one soon, too! You can half this recipe, but we like to do taco bowls with the leftovers during the busy week, so I usually make a larger batch based on the ingredients listed below.

First, make the spice mixture by adding all of the spice ingredients into a small bowl.  Mince 3-4 cloves of garlic and finely chop 1 cup onion.  Set aside with your lime.

acs_0130

Drain and rinse your chickpeas well. 

acs_0132

Heat the oil in a medium non-stick skillet over medium heat. 

Before you add the chickpeas, add the onion and garlic and sauté for 2 minutes, until onions are translucent and garlic is fragrant.   Then you’ll add the chickpeas and the spice mixture.  Mix well and continue stirring occasionally for roughly 5 minutes until spices are toasted well.  It should look something like this:

acs_0133Turn off the heat and squeeze the lime juice over chickpeas, mix once more.   If you want to accurately measure out 2 tsp of lime juice, go ahead, but I’ve learned to eyeball it and just squeezing one half of the lime tends to do the job. 

You can add any additional ingredients you like!  We use the raw organic flour tortillas from Costco that we cook ourselves on a cast iron, and I usually make Mexican rice, refried beans (Costco has certified vegan Rosarita refried beans in a case right now!), guacamole, and we use a vegan sour cream along with some additional veggies!  We get our spices in bulk from Sprouts, so my favorites for this recipe are the Mexican oregano, California mild chili powder, and smoked paprika.  The rest of the seasonings are pretty standard, and for this particular batch I used Himalayan sea salt and it tasted just as delicious.     

I hope you’ll love this one as much as we do if you decide to recreate it.  You can definitely adjust the spices to your liking and definitely use less if you prefer a more mild spice.

Spice Mixture

2 tsp chili powder
2 tsp paprika
1 tsp oregano
1 tsp salt
1/2 tsp sugar
1/8 tsp cayenne (use more if you like a lot of spice)

Chickpeas

2 tbsp oil – I usually use coconut or olive oil, but I think avocado oil would be great as well.
2 cans of chickpeas
3-4 cloves garlic, minced
1 cup finely chopped onion
2 tsp lime juice
* You can add 1/2 cup cilantro if you like, but I have a cilantro aversion

Recipe

1. Make the spice mixture by adding all of the spice ingredients into a small bowl.  Mince 3-4 cloves of garlic and finely chop 1 cup onion.  Set aside with your lime.
2. Drain and rinse chickpeas.  Heat oil in a medium non-stick skillet over medium heat.
3. Add the onion and garlic and 
sauté 2 minutes or until onion is translucent and garlic is fragrant.
4. Add chickpeas and spice mixture.  Mix well and stir occasionally for 5 minutes until spices are well toasted.
5. Turn off the heat and squeeze half of the lime over the chickpeas and mix to coat.
6. Serve!