By W.R.Y Trucking
Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel or paper towels.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and season with salt and pepper to taste. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.
While the chickpeas are cooking, prepare the slaw. Thinly slice the red cabbage and grate the carrots if not pre-shredded.
In a large bowl, combine the sliced cabbage, grated carrots, lime juice, and chopped cilantro. Mix well, and season with salt and pepper to taste. Let it sit to meld the flavors.
Cut the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Mash with a fork until smooth. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable and warm.
To assemble the tacos, spread some mashed avocado onto each tortilla, add a scoop of the crispy chickpeas, and top with the spicy slaw. Serve immediately and enjoy!
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This Mexican Vegan Main Course recipe is ready in 35 minutes and features canned chickpeas, small corn tortillas, red cabbage and other delicious ingredients. Contains 280 calories total.
Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel or paper towels.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and season with salt and pepper to taste. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.
While the chickpeas are cooking, prepare the slaw. Thinly slice the red cabbage and grate the carrots if not pre-shredded.
In a large bowl, combine the sliced cabbage, grated carrots, lime juice, and chopped cilantro. Mix well, and season with salt and pepper to taste. Let it sit to meld the flavors.
Cut the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Mash with a fork until smooth. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable and warm.
To assemble the tacos, spread some mashed avocado onto each tortilla, add a scoop of the crispy chickpeas, and top with the spicy slaw. Serve immediately and enjoy!
Calories per Serving: 280
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