Golden Chickpea Tacos with Slaw

Flavorful seasoned chickpeas nestled in warm corn tortillas, topped with a crisp cilantro-lime slaw and creamy vegan sour cream, creating a vibrant and satisfying meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Vegetarian
• Pescatarian

Tags

• quick
• healthy
• savory
• tangy
• fresh
• kid-friendly

Ingredients

• 1.5 cup white rice
• 45 ounce chickpeas (drained, rinsed)
• 3 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 0.5 cup vegetable broth
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 10 corn tortillas
• 4 cup green cabbage (shredded)
• 1 carrot (medium, shredded)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 0.5 cup vegan sour cream

Instructions

1. Cook the white rice: Rinse 1 1/2 cups of white rice under cold water until the water runs clear. Combine the rice with 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. Prepare the chickpeas: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the chili powder, ground cumin, smoked paprika, and optional cayenne pepper to the skillet with the onion and garlic. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. Stir in the drained and rinsed chickpeas, vegetable broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and the liquid has slightly reduced.
5. Make the slaw: In a medium bowl, combine the shredded green cabbage, shredded carrot, and chopped fresh cilantro. In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1/4 teaspoon of salt. Pour the dressing over the slaw mixture and toss to combine.
6. Warm the tortillas: While the chickpeas are simmering, warm the corn tortillas. You can do this in a dry skillet over medium-high heat for about 30 seconds per side until pliable, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and bake at 350°F (175°C) for 5-7 minutes.
7. Assemble the tacos: Serve the warm white rice on the side. Fill each warm corn tortilla with the seasoned chickpeas, top generously with the zesty cilantro-lime slaw, and a dollop of vegan sour cream. Enjoy immediately.

Notes

Leftover seasoned chickpeas and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas on the stovetop or in the microwave. Slaw is best served cold.

Nutrition (per serving)

• Calories: 514
• Protein: 23 g
• Carbohydrates: 80 g
• Fat: 12 g
• Fiber: 19.4 g
• Sodium: 340 mg
• Saturated Fat: 1 g
• Sugar: 1 g