Cooked - 15-minute Chickpea Tacos - New Recipe

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15-minute Chickpea Tacos

4.0

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

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Sauce: Blend all Cilantro Sauce ingredients until smooth.
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.
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.
Assemble: Spoon chickpeas onto tortillas and top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.

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