I have bag fulls of cooked chickpeas sitting in my freezer waiting to be eaten. I mostly use chickpeas for hummus but I thought, "what about tacos?!"
So I made some tacos.
The first night I made them, I was like something's missing...
Can you guess what it was??
Yup, tahini sauce. But I wanted something with a little bit of spice so it would compliment the tacos, so I added chili powder and cilantro.
The funniest thing about this meal is it's basically hummus with a few extra ingredients. I guess my subconscious took over. Too funny.
- 2 tbsp coconut oil
- 1 small onion, diced
- 1 small patty pan squash, peeled and chopped (optional. I had one on hand so I decided to use it.)
- 4 cups or 2.5 15oz cans of chickpeas, rinsed
- 2 cups tomatoes, cubed
- 1 tbsp apple cider vinegar
- 3 garlic cloves, pressed
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tbsp gluten free tamari
- juice of half a lemon
- 1 tsp sea salt + more to taste
Chili Cilantro Tahini Sauce
- 1/2 cup tahini
- 1/2 cup water
- 1 lemon, juiced
- 1 large garlic clove
- 1-2 tsp sea salt
- 1 tsp dried or fresh cilantro
- 1/4 tsp chili powder (or more depending on level of heat desired)
- In a large frying pan, melt coconut oil over medium heat. Add onion and squash, if using. Cook for about 10 minutes, stirring often.
- Add chickpeas, tomatoes, apple cider vinegar, garlic, cumin, oregano and tamari. Stir together, mixing all ingredients. Let cook for 10 minutes.
- While chickpeas are cooking, make the tahini sauce. Add all the ingredients into a high speed blender and blend until smooth. Taste and adjust ingredients if needed. remove from blend into a jar and set aside.
- Back to chickpeas, add lemon and sea salt. Stir again and remove from heat.
Plating this yummy dish:
Add these tacos on top of greens with your desired veggies of choice. I highly recommend avocado, tomato and red onion. Brown rice is also delicious. Top with tahini sauce and dig in.