Peanut Chickpea Tacos
Easy and delicious plant-based tacos filled with spicy peanut chickpeas and a simple cabbage slaw.
Servings: 3 servings
Ingredients
For the Slaw
- 200 g coleslaw cabbage mix about 3 ½ cups
- 1 tbsp seasoned rice vinegar
- 1 tbsp sesame oil
- 4 green onions thinly sliced
- 1/4 cup finely chopped cilantro
- salt and pepper
For the Peanut Sauce
- 3 tbsp natural peanut butter 45 g
- 1 tsp seasoned rice vinegar
- 1 tbsp maple syrup
- 1-2 tsp Sriracha or sambal oelek
- 1 tbsp tamari or soy sauce
- 1 garlic clove minced
- ¼ tsp ground ginger
- 3-4 tbsp warm water to thin
For the Tacos
- 15 oz can chickpeas drained and rinsed
- 2 tsp oil or water
- 1/2 of a red bell pepper diced
- 1 shallot peeled and thinly sliced (50 g)
- 3 tbsp toasted peanuts or cashews for topping
- finely chopped cilantro for topping
- 6 corn or flour tortillas
Instructions
- Make the Slaw: Add all of the slaw ingredients to a large bowl and mix to combine. Season with salt and pepper.
- Make the Peanut Sauce: Add all of the peanut sauce ingredients to a small bowl and whisk until smooth. Slowly add warm water one tablespoon at a time, until a pourable sauce is achieved.
- Make the Chickpeas: Heat a large non-stick pan over medium-hight heat. Add 2 tsp oil or water then add the chickpeas, peppers and shallots. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until veggies are tender and chickpeas are golden brown.
- Add Sauce: Add the peanut sauce. Cook for 1-2 min, to warm through.
- Serve: If desired, warm tortillas in a pan before serving. To assemble tacos, divide peanut chickpeas between 6 tacos, then add some slaw on top. Sprinkle peanuts and remaining cilantro over top. Drizzle with more sriracha or hot sauce, if desired. Serve remaining slaw on the side.
Video
Notes
Nutrition facts include 2 corn or wheat tortillas and 1/3 of the chickpea mixture and slaw plus peanuts for topping.
Nutrition
Serving: 2tacos | Calories: 543kcal | Carbohydrates: 66g | Protein: 19g | Fat: 23g | Fiber: 9g