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
Servings: 6 tacos
Ingredients
Crunchy Chickpea Tacos
- 6 corn or flour tortillas
- One 15-ounce can chickpeas, rinsed and drained
- ½ teaspoon ancho chili powder
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- ½ cup thinly sliced red onion
- ½ cup seeded and small diced poblano pepper
- ½ cup sliced green onion
- ¼ cup chopped fresh cilantro
- ¼ cup Tofu Cashew Mayonnaise (see recipe below)
- 2 tablespoons lime juice
- ¼ 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
- Preheat the oven to 375°F.
- Shape the tortillas by placing them in a nonstick oven-safe bowl and baking them in the oven until crispy, 5–10 minutes.
- 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.
- 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
- 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.
- Place all the ingredients in a Vitamix or other high-powered blender. Blend until smooth and shiny.
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.