Ingredients

The following ingredients have 6 Servings
  • 1-15.5 oz can organic chickpeas, rinsed and drained
  • 2 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt or to taste
  • 1 cup fresh chopped cilantro ( set aside 2 tsp for the yogurt sauce)
  • 1 Hass avocado, peeled and pit removed
  • 1-1 1/2 tbsp freshly squeezed lime juice
  • 1/8-1/4 tsp salt 
  • 24 grape tomatoes sliced in half
  • 1 cup shredded purple cabbage
  • 1 cup corn kernels ( fresh or frozen)
  • 6 corn tortillas
  • Sriracha sauce to taste (optional)
  • Green Dragon Hot Sauce (optional)
  • COCONUT YOGURT SAUCE
  • 1/2 cup vegan plain unsweetened yogurt. We use coconut yogurt
  • 1/8 - 1/4 tsp salt (or to taste)
  • 1 clove garlic, minced
  • 2 tsp chopped cilantro
  • 2 tsp fresh squeezed lime juice

Instruction

  • Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin, and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside
  • Mash the avocado with 1-1 1/2 tbsp freshly squeezed lime juice and 1/8-1/4 tsp salt. Mix it until smooth
  • To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use
  • To assemble the tacos, spread the mashed avocado on each tortilla. Add the chickpeas, tomatoes, cabbage, and corn. Drizzle with yogurt sauce and sriracha or green dragon sauce, if using.