Check out the newest addition to our weekly Mexican food fix. Instead of using our basic black beans and rice combination, we’ve mixed-it-up and created a new taco filling using chickpeas, walnuts, and a slightly spicy Cuban Island Spice mix from our local Savory Spice Shop in Encinitas. What a great combination! We ditched the corn tortilla completely in our vegan tacos, opting for a crispy piece of romaine lettuce as our shell. Perfect for a hot September night in San Diego. Our tacos were topped off with a our Vegan Jalapeño Sour Cream and Wild Brine’s Red Beet & Cabbage sauerkraut.
Spiced Chickpeas
Benefits of chickpeas, one of the most widely used legumes:
- One cup of chickpeas provides half of your daily fiber needs. (About 12.5 grams per cup)
- Rich in blood-building folate and manganese, helping to combat oxidative stress and lower the risk of heart disease
- Extremely versatile – often used in dips, spreads, or made into patties as a delicious veggie burger
Chickpea Tacos
2014-09-12 13:56:12
Taco Filling
- 3 cups cooked chickpeas (about 2 cans) Note: I soaked and cooked my own chickpeas for this recipe, however, feel free to use canned chickpeas instead.
- 1 tablespoon oil: coconut or extra-virgin olive oil
- 1 red bell pepper, finely diced
- 1/2 large red onion, finely diced
- 2 cloves garlic, finely minced
- 1 cup soaked walnuts, chopped (yep, they are much better and more easily digested if soaked overnight)
- 2 tablespoon Savory Spice Shop - Cuban Island Spice
- 1/2 teaspoon sea salt
- Optional: fresh cracked pepper to taste
- 8 large romaine leaves, rinsed to remove any debris
Vegan Jalapeño Sour Cream
- 1/2 cup soaked cashews, soaked 2-4 hours
- 1/2 jalapeño, seeds removed
- Juice of 1 lemon
- 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast flakes
- 1 capsule probiotic - cut open the capsule, using the powder only. Make sure to discard the capsule (I typically use Flora Health's - Udo's Choice Super 8 High Potency Probiotic
- 1/4 cup water (add more if needed for desired consistency)
Taco Filling
- Heat a large skillet with 1 tablespoon oil over medium-high heat.
- Add onion, and peppers. Sauté about 5 minutes.
- Add chickpeas, garlic and soaked walnuts. Continue to cook until chickpeas are heated through. About 5 minutes.
- Add spice mix, sea salt and optional pepper.
- Give a good stir, making sure the chickpeas are well coated.
- Taste and adjust seasoning if needed.
Jalapeño Sour Cream
- Drain cashews.
- Add drained cashews and all other ingredients to a high-speed blender. Blend until creamy and smooth. If needed, add a little water to thin out.
- ENJOY!
Notes
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/
Try adding a little extra touch to your Chickpea Tacos with our Guacamole:
Guacamole