VEGETARIAN CHICKPEA TACOS
Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!
Provided by Dana D
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
- Divide chickpea filling evenly among taco shells.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g
GARBANZO TACOS
This is a wonderful recipe that I've had tucked into my cookbook for years - I wish I knew where it originally came from! The garbanzo beans (also known as chickpeas) are an amazing meat stand-in; honestly, you don't even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it's so good, you just might forgive me! :)
Provided by Lena6135
Categories Lunch/Snacks
Time 20m
Yield 10 tacos, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
- Pour the beans and the reserved bean liquid into a large skillet.
- Add the taco seasoning.
- Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way).
- Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.
Nutrition Facts : Calories 815.7, Fat 16, SaturatedFat 3.5, Sodium 2463.6, Carbohydrate 142.9, Fiber 16.4, Sugar 5, Protein 25
GARBANZO BEAN MINT TACOS
This is a great meal for a summer night! It's light, cool, refreshing, and very easy to make. Your palette will do a little dance! The bean mixture can be used on it's own as a very healthy snack. Home grown tomatoes add a really nice sweetness to the dish! If you use corn tortillas try to find organic ones with a short list of ingredients! My favorite ones only have corn, water, and lime. Eat real food!
Provided by greatfoodlifestyle.com
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Stir garbanzo beans, tomatoes, mint, olives, balsamic vinegar, and sea salt together in a bowl.
- Heat a skillet over medium heat. Cook tortillas, one at a time, in hot skillet until warmed through and pliable, 1 to 2 minutes.
- Spoon garbanzo bean mixture into warm tortillas. Top with greens, avocado slices, and queso fresco.
Nutrition Facts : Calories 242 calories, Carbohydrate 30.7 g, Cholesterol 6.6 mg, Fat 11.1 g, Fiber 8.1 g, Protein 8 g, SaturatedFat 2.4 g, Sodium 419.3 mg, Sugar 2.3 g
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
- While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
- Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
- Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
- Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.
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