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Crunchy Chickpea Tacos from Kim Campbell’s The PlantPure Nation Cookbook + A Cookbook Giveaway

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Crunchy Vegan Chickpea Tacos

There’s nothing quite like a plate full of pretty tacos in the summertime.

These rainbow-hued crunchy chickpea tacos are from The PlantPure Nation Cookbook, which is a companion to the upcoming documentary film, The PlantPure Nation. The film — from the producers of Forks Over Knives and T. Colin Campbell’s son, Nelson — follows the efforts of three individuals in their quest to sidestep the silencing efforts of industry lobbyists and spread the message about the health benefits and healing effects of a plant-based diet.

ThePlantPureNationCookbook_FrontCover-400x514

The PlantPure Nation Cookbook, written by Kim Campbell, boasts an impressive 150+ plant-based recipes. Kim has been cooking plant-based meals for more than 25 years, and her ability to create delicious, affordable, and balanced plant-based meals is impressive. The book begins with a forward written by T. Colin Campbell, PhD and bestselling author of The China Study, and unfolds into chapter after chapter of enticing plant-based recipes, including Breakfast and Brunch; Breads; Snacks and Appetizers; Dips and Spreads; Salads; Sauces, Marinades, and Dressings; Spices and Toppings; Sandwiches, Burgers, and Wraps; Entrées; Side Dishes, Soups and Stews; and Desserts and Sweets.

It’s one of the most all-encompassing plant-based cookbooks in terms of the breadth of meal types, and it’s packed with staple recipes from a variety of cuisines, including Jambalaya, Irish Potatoes with Cabbage, Chana Masala, Macaroni and No Cheese, and Black Bean Enchilada Bake. This book is a must-have for anyone who’s looking to make the transition to a plant-based lifestyle. The recipes are approachable, quick, and incredibly satisfying. Seasoned plant-based eaters will also find a frequented spot on their cookbook shelf for this one, as Kim’s recipes are well-crafted and reliable. Take these Crunchy Chickpea Tacos for example…

Crunchy Vegan Chickpea Tacos

These came together in a quick 15 to 20 minutes and they are seriously amazing. Mashed chickpeas are tossed with carrots, cabbage, red onion, scallions, poblano, chili powder, lime juice, and a dollop of Kim’s homemade vegan mayo before being nestled into crunchy taco shells and garnished with avocado and cilantro. These days, I rarely make recipes that aren’t for the blog or book, but I’ve actually made these tacos twice in the last two weeks because they’re packed with flavor and easy to toss together in a pinch.

The PlantPure Nation Cookbook is available now, and you can grab yourself a copy here.

And before you go, be sure to jot down the recipe for these Crunchy Chickpea Tacos AND enter to win a copy of The PlantPure Nation Cookbook (see below).

Crispy Chickpea Tacos | These vegan + gluten-free tacos are packed with protein and bright citrus flavor!

Crispy Chickpea Tacos | These vegan + gluten-free tacos are packed with protein and bright citrus flavor!
5 from 4 votes
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Crunchy Chickpea Tacos from PlantPure Nation

"These tacos have some of the seasonings used in a typical California fish taco—although I must admit that I have never had a real fish taco, only the vegan versions. This recipe uses a hint of lime with cabbage and, of course, chickpeas." Kim Campbell in PlantPure Nation
Course Tacos
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 tacos
Author Kim Campbell

Ingredients

Crunchy Chickpea Tacos

  • 6 corn or flour tortillas
  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup seeded and small diced poblano pepper
  • 1/2 cup sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Tofu Cashew Mayonnaise (see recipe below)
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1 avocado, pitted and sliced
  • 1 tablespoon Sriracha (optional)

Tofu Cashew Mayonnaise

  • ¼ cup raw cashews, soaked in water to cover for 2–3 hours, then drained
  • 7 ounces extra-firm tofu
  • ½ teaspoon sea salt
  • ½ teaspoon tahini
  • 4 teaspoons lemon juice
  • 1½ teaspoons white vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2½ teaspoons agave nectar
  • 2 tablespoons water
  • ¼ teaspoon xanthan gum (optional)*

Instructions

  1. Preheat the oven to 375°F.
  2. Shape the tortillas by placing them in a nonstick oven-safe bowl and baking them in the oven until crispy, 5–10 minutes.
  3. In a large mixing bowl, smash the chickpeas with a fork and sprinkle with the chili powder. Add the cabbage, carrot, red onion, poblano pepper, green onion, cilantro, mayonnaise, and lime juice. Mix thoroughly, adding salt last.
  4. Divide the salad mixture among the taco bowls and top with the sliced avocado. Add Sriracha if you like your tacos spicy.

Tofu Cashew Mayonnaise

  1. Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
  2. Place all the ingredients in a Vitamix or other high-powered blender. Blend until smooth and shiny.

Recipe Notes

*Kim’s Hint: If you do not have xanthan gum available you can skip this ingredient but the mayonnaise might have a slightly thinner consistency.

I didn't add the xanthan gum and the mayonnaise was still the perfect consistency.

The PlantPure Nation Cookbook Giveaway

One winner will receive a copy of The PlantPure Nation Cookbook. For a chance to win, simply enter the giveaway using the Rafflecopter widget below and comment on this post between June 12th and June 26th. Please note: this giveaway is only open to residents of the US and Canada.

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Comments

  1. I’d love to win a copy of this cookbook because it looks like there’s such a wide variety of cuisines! Definitely planning on making these tacos soon :)

    Reply

  8. I’m always looking for fresh, new ways to add variety to my standby recipes. Loving the chickpea recipes you’re sharing and looking forward to making these tacos tonight!!

    Reply

  9. I’m super impressed with the vegan mayo. I follow a lot of vegan/vegetarian blogs, and this mayo beats all the other ones I’ve seen so far. This tells me there’s lots more delicious surprises in th book, would love to get my hands on one.

    Reply

  10. I can’t wait to see the movie, and I can’t wait to make these tacos! If this is representative of the type of recipes in the new book, then I would love to win a copy!

    Reply

  11. I’ve been cooking since I was 4 years old and collecting cookbooks for nearly that long. My family transitioned to a plant-based diet in January: it’s time to start building my plant-based cookbook collection!

    Reply

  14. These look delicious. I love any recipe for veg tacos and if the cookbook has one, I want it! Thanks for the chance to win it.

    Reply

  15. Wow, I didn’t know this book and film were in the works. They look amazing! I’m so excited to leaf through the book and explore the recipes.

    Reply

  17. I have been vegan for over 3 years and am struggling with giving up junk food. I know a no-oil whole-foods plant-based diet is the absolute best thing I can do for my health. This book looks like it would be helpful in keeping me on the right track. Thanks for the giveaway!

    Reply

  20. I would love to add this to my cookbook collection! It looks like a really interesting cookbook wit some innovative recipes

    Reply

  23. After reading Michael Pollan’s “In Defense of Food” I’m really trying to overhaul my diet to a more plant based, less processed diet.

    Reply

  24. I love trying new vegan recipes. There are so many great ones in this book that I would love to try to make.

    Reply

  25. I have been trying to start a cookbook collection this summer and this would be a perfect edition!

    Reply

  29. This recipe looks amazing! The work you all are doing to bring a plant based way of life to America is fantastic! We live in Israel. I wish there were movements like that here.

    Reply

  33. The China Study has a special place on my bookshelf and I know this new book will too! What an amazing family! This recipe looks phenomenal and is actually similar to tacos I make often, just a little more jazzed up. I will definitely be testing this one out :)

    Reply

  34. Oh My Goodness!! This recipe looks amazing!! I am a vegan and am always on the lookout for new ideas. Thank you for sharing.

    Reply

  40. I’ve been looking for a good taco recipe and this one looks glorious and easy to follow. Since becoming vegan last November, I have never cooked at home more! Collecting and trying vegan recipes has become a passion! If this recipe is any indication of what the rest of PURE PLANT NATION is like, I will be making many recipes out of it!

    Reply

  42. These look delicious! I was wondering if you knew how long the tofu cashew mayonnaise would last in the refrigerator before it goes bad? Thank you!

    Reply

  43. I would love to win a copy because I am always looking for new healthy recipes to inspire me in the kitchen and my son loves trying new recipes.

    Reply

  49. I’m impressed by your healthy methods and I want to change my ways after watching your movie. God bless you for all the good that you are doing.

    Reply

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