Ingredients

The following ingredients have 4 Servings
  • Vegan Jalapeño Cream Sauce*
  • 2 15 oz cans chickpeas (drained, rinsed & skins removed)
  • 1 tbsp olive oil
  • 1/4 red onion (finely diced)
  • 1 packet taco seasoning
  • 1 cup shredded lettuce
  • 1 cup purple cabbage (thinly sliced)
  • 1 lime (juiced)
  • 8 corn tortillas
  • radish slices, serrano peppers, cilantro, lime wedges (for topping)

Instruction

  • Prepare Vegan Jalapeño Cream Sauce and set aside.
  • Drain, rise and remove the skins from your chickpeas (see description above for my favorite way to do this). Set aside.
  • Heat olive oil in a pan over medium heat. Add red onion and sauté for 2 minutes. Add chickpeas and taco seasoning to the pan. Pour 1/4 cup of water in the pan and simmer for 5-7 minutes (or until most of the water is evaporated). 
  • Using a potato masher (or a fork), mash chickpeas until your desired consistency is reached. Turn heat to low until ready to eat - adding additional water 1 tablespoon at a time if it starts to dry out. 
  • Combine lettuce, cabbage and lime juice in a bowl. Stir to combine and set aside until ready to use.
  • In a pan (or over an open flame), grill tortillas until warmed through and slightly crispy. 
  • To assemble tacos, layer each tortilla with 1/4 cup of chickpea mixture, slaw and any toppings you are using. Drizzle Jalapeño Cream Sauce over each taco and serve.