Green Chickpea Breakfast Tacos

Green Chickpea Breakfast Tacos

These are the tacos I make when I want something nourishing, delicious and a little different for breakfast. Smoky, golden chickpeas get tossed through a bright herb and tahini sauce, layered with cool cucumber and creamy avocado, then piled into a crisp, charred tortilla. It's a plant-based switch-up on classic black bean breakfast tacos, packed with plant protein from the chickpeas and nutritional yeast, and ready in well under 30 minutes.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Serves: 4 (Makes 6 - 8 tacos)

Ingredients:

Taco Shells:

• 6-8 Guerrero Homestyle Fajitas or choice of tortilla

Taco Filling:

• 1 and 1/2 cups chickpeas
• 1 tbsp extra virgin olive oil
• 1/2 brown onion, diced
• 1 clove garlic, diced
• 2 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• pinch of salt and pepper
• 1 cucumber, seeds removed and sliced into crescents
• 1 avocado, diced

Green Sauce:

• 1 small handful coriander
• 1 small handful parsley
• 1 clove garlic
• 1/4 cup tahini
• juice of 1 lime
• 1/4 cup water, more if needed
• 1 tbsp extra virgin olive oil
• pinch of salt and pepper

Garnish:

• hemp seeds
• coriander
• lime wedges

Preparations:

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until soft and translucent.


2. Add the garlic and cook until fragrant, about 30 seconds.


3. Stir through the nutritional yeast and smoked paprika, then add the chickpeas and season with salt and pepper. Cook until warmed through and lightly golden, then remove from the heat and set aside to rest.


4. To prepare the cucumber, halve it lengthways and use a spoon to scoop out the seeds from the centre of each half. Lay the halves flat side down and slice widthways into thin crescents.


5. Add the coriander, parsley, garlic, tahini, lime juice, water, olive oil, salt and pepper to a blender and blitz until smooth and creamy, adding a little more water if needed to loosen the consistency.


6. In a large bowl, combine the chickpea mixture, cucumber and avocado. Pour over the green sauce and toss gently to coat.


7. Toast the tortillas in a dry frying pan over medium-high heat until warmed through and lightly charred in spots. Fill each tortilla with the chickpea mixture and finish with a scatter of hemp seeds, fresh coriander and a lime wedge.

Watch the video: https://www.youtube.com/embed/eiqskPrmbag

Source URL: https://chloeevegan.com/recipe/green-chickpea-breakfast-tacos/

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