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Mole-Spiced Chickpea & Grilled Zucchini Tacos

Sarah Menanix
  • minutes
  • Serves 8

INGREDIENTS

1 16 ounce can

chickpeas, drained and rinsed

2 tsp

olive oil

1/2 tsp

ancho chili powder

1/4 tsp

paprika

1/4 tsp

brown sugar

1/4 tsp

cocoa powder

1/4 tsp

dried oregano

1/4 tsp

cinnamon

1/8 tsp

cumin

1/4 tsp

each salt & pepper

2

medium zucchini, cut into ¼-inch coins on the slight diagonal

1 tbsp

olive oil

1 tsp

each salt & pepper

5

small radishes, sliced thin and halved

5 tbsp

rice wine vinegar

1 tbsp

maple syrup

1/2 tsp

salt

1/4 cup

greek yogurt

2 tbsp

lime juice

1/4 tsp

salt, divided

2 tbsp

pepitas

1/2 tsp

olive oil

8

corn tortillas

2 cups

microgreens

3 tbsp

French feta or cotija cheese, crumbled