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Tuesday, March 15, 2016

Crunchy Chickpea Tacos

This is a delicious taco recipe, and one we will be turning to for lunch frequently.  So simple to throw together and I made only a few changes to the original recipe.  I am linking the original recipe, it is from the Blissful Basil blog and originally from the Plantpure Nation Cookbook.

Here is the recipe with my changes:

  • 6 small corn or flour tortillas
  • 2 cups cook garbanzo beans
  • 1/2 tbsp taco seasoning
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 small diced onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup Vegenaise
  • 2 tablespoons lime juice
  • 1 avocado, pitted and diced

Mix all ingredients, except tortillas and avocado, in a bowl.  Heat tortillas just a bit, to soften them slightly, make them more pliable.  Enjoy!  I serve the avocado separate so each person can decide how much, if any, they want.  In the photo is my son's taco, he prefers the whole wheat tortilla and no avocado.


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