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From @Pick Up Limes

Chickpea Tacos with Herby Tahini Sauce

25 min · Serves 4 · 480 kcal

25 mintotal
15 minhands on
7steps
4servings

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Ingredients

For the cabbage slaw

  • 2 cups red cabbage, finely shredded
  • 1/2 red onion, thinly sliced
  • 1 jalapeno, sliced
  • Juice of 1 lime

For the herby tahini sauce

  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 2 garlic cloves
  • 3 tbsp tahini
  • Juice of 1 lime
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 2-4 tbsp water (to thin)

For the chickpea filling

  • 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt to taste

For assembly

  • 8 small corn or flour tortillas
  • 1 cup guacamole or mashed avocado
  • Extra lime wedges

Method

For the cabbage slaw

  1. In a bowl, toss the shredded red cabbage, red onion, jalapeno, and lime juice together.

For the herby tahini sauce

  1. Add cilantro, parsley, garlic, tahini, lime juice, olive oil, salt, pepper, and 2 tbsp water to a food processor and blend until smooth, adding more water if needed.

For the chickpea filling

  1. In a bowl, mash the chickpeas roughly using a fork or potato masher.

  2. Stir the herby tahini sauce into the mashed chickpeas until combined.

For assembly

  1. Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side.

  2. Spread a spoon of guacamole onto each warmed tortilla.

  3. Top with the chickpea mixture, pickled cabbage slaw, and fresh jalapeno slices.

  4. Pre-draining and rinsing the chickpeas makes the mashing easier and removes excess sodium from canned legumes.

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