Chickpea Tacos

Ingredients

• 6 soft tortillas
• 1 avocado (chopped into cubes)
• 2 tomatoes (diced)
• 1 1/2 cups chickpeas (canned, drained and rinsed)
• 1 green pepper (chopped)
• 1/2 big onion (finely sliced)
• 6 tbsp red cabbage (finely sliced)
• 1-2 tbsp balsamic vinegar ((to roast the chickpeas))
• 1-2 tbsp soy sauce (gluten-free (to roast the chickpeas))
• fresh cilantro (to taste)
• 1/4 cup tahini
• 1/8 cup (or more) water ((to thin out))
• 2-3 tbsp lime juice (or lemon juice)
• 2 cloves garlic (finely minced)
• 1-2 tsp maple syrup (or agave syrup)
• 1/2 tsp onion powder
• 1/3 tsp salt (or more to taste)
• 1/4 tsp black pepper (ground)
• 1/4 tsp ground cumin ((optional))
• 1 tsp hot sauce ((optional))

Instructions

1. 1

   Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Pan-fry at low-medium heat for about 5 minutes and stir frequently.

2. 2

   Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).

3. 3

   Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.

4. 4

   Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!