20-Minute Chickpea Tacos
From Make Your Own by Javant Benton
Looking for a quick-and-easy, budget-friendly meal? These tacos are the perfect high-protein solution. They come together in under twenty minutes and are full of flavor!
MAKES 4 SERVINGS
INGREDIENTS
2 (15-ounce) cans chickpeas, drained and rinsed
1 and 1/2 teaspoons dried oregano
1 and 1/2 teaspoons smoked paprika
1 and 1/2 teaspoons garlic granules
3/4 teaspoon onion granules
Cayenne pepper to taste
3 tablespoons coconut aminos
1/2 pint cherry tomatoes, or one small tomato, diced
6 sprouted organic corn tortillas
TOPPINGS:
2 avocados, mashed
Fresh cilantro
Vegan Sour Cream
Squeeze of lime juice
INSTRUCTIONS
- Heat a skillet on medium heat and add chickpeas. Cook for 3 minutes or so or until moisture from chickpeas has mostly evaporated.
- Add all the seasonings and coconut aminos. Continue to cook for 4 to 6 minutes until the excess liquid has cooked off and the chickpeas are nicely coated in the seasoning.
- Add cherry tomatoes and cook for another 3 to 5 minutes until the tomatoes are slightly shriveled. Remove from heat.
- Spread your tortillas with the chickpea filling and top with mashed avocado or guacamole, fresh cilantro, sour cream, and a squeeze of lime.
Notes:
- The chickpea filling will keep for up to 5 days in the fridge.
For more healthy, delicious, plant-based recipes:
Are you looking for a wholesome, healthier way of cooking and eating? On a personal journey to better health? Maybe you’re plant-based, or vegan-curious, trying to escape highly processed meat and dairy substitutes. Whether you’re vegan or not, Javant Benton invites you into his kitchen to share the recipes he wished he had on his own health journey—comfort food classics like lasagna, burgers, cakes, and cookies and staples like creamy vegan mayo and smoky mushroom bacon, recreated as simple, nourishing, flavorful recipes.
Find out how empowering and transformational food can be when you learn how to Make Your Own!