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Crunchy Chickpea Tacos from PlantPure Nation

Kim Campbell
  • 15 minutes
  • Serves 6

INGREDIENTS

1

Avocado, pitted and sliced

1 cup

Carrot

1 15 ounce can

Chickpeas

1/4 cup

Cilantro, fresh

3 cups

Green cabbage

1/2 cup

Green onion

1/2 cup

Poblano pepper

1/2 cup

Red onion

7 oz

Tofu, extra-firm

2 1/2 tsp

Agave nectar

1 tbsp

Dijon mustard

4 tsp

Lemon juice

2 tbsp

Lime juice

1 tbsp

Sriracha

1/2 tsp

Tahini

1/4 cup

Tofu cashew mayonnaise

1/2 tsp

Ancho chili powder

3/4 tsp

Sea salt

1/4 tsp

Xanthan gum

2 tbsp

Apple cider vinegar

1 1/2 tsp

White vinegar

1/4 cup

Cashews, raw

6

Corn or flour tortillas

2 tbsp

Water