Several years ago in my early efforts to change my eating habits, I had a renewed mind to be more health-driven rather than just eating what I always knew. With this, I was faced with the challenge to find new ways to enjoy the foods and flavors that I already loved.
Tacos are kind of a soft spot for me. I will never say “no” to tacos. I could never get tired of them. We’ve built a long-term love affair, and I’m no quitter (not on tacos!). However, I was trying to eat cleaner, cheaper, healthier protein sources and along the way fell in love with chickpeas. Cooking them like I would taco meat, seemed like a natural fit. They turned out way better than I had imagined and when served up in lettuce boats, well…just allowed me to eat that much more of them. This is also a great recipe for those transitioning into or living a plant-based vegan lifestyle. Completely free off all the common allergens as well (nuts, dairy, soy, gluten, meat), it’s an indulgence that’s actually good for you. That, and it’s tacos…so….yay…TACOS! (your fists better be pumping the sky right now, btw).
Servings: 6-8 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 can chickpeas, drained and rinsed
1/4 cup water
Romaine lettuce (to make lettuce boats), or alternatively corn tortillas
Taco toppings (Salsa, avocado, cilantro, lime juice, canned chilis, and hot sauce - are all vegan options)
Mix together all your spices to create your perfect taco seasoning. Set aside.
Next, drain and rinse your chickpeas in a strainer. Pick out any shells that come loose from the chickpeas.
Add the chick peas to your non-stick pan, and set the heat to medium high. Sprinkle in the taco seasoning, and toss until the chickpeas are coated.
Add your water to the pan, and keep cooking until the chickpeas become slightly crispy, warm throughout, and the water has evaporated.
Remove from heat, and spoon into your lettuce boats (or taco shells). Top with toppings of choice, and enjoy immediately!
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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