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Vegan chickpea tacos

Ela
  • 20 minutes
  • Serves 6

INGREDIENTS

6

soft tortillas

1

avocado (chopped into cubes)

2

tomatoes (diced)

1 1/2 cups

chickpeas (drained and rinsed)

1

green pepper (chopped)

1/2

big onion (finely sliced)

6 tbsp

red cabbage (finely sliced)

1 tbsp

balsamic vinegar ((to roast the chickpeas))

1 tbsp

soy sauce ((to roast the chickpeas))

fresh cilantro (to taste)

1/4 cup

tahini

1/8 cup

(or more) water ((to thin out))

3 tbsp

lime juice (or lemon juice)

2 cloves

garlic (finely minced)

1 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))