Wanna make a quick, meatless meal that’s awesome, fun, and majorly tasty?! Well, then get ready to bust out your chickpeas; it’s taco time! Woohoo!
These tacos are seriously easy because the only thing you actually cook is the chickpeas. Cooking the chickpeas is an important step in making these tacos taste right, so don’t skip spicing them up and slipping them into the skillet for a quick sizzle! Mmmk?! 😉
Once your chickpeas are smelling amazing and looking even better, you can grab your Greek salad fixings and get going.
I like to stuff these tacos with a little bit of everything and then top them off with a few spots of SUPER spicy hot sauce. I think the wetness of the hot sauce kind of just adds an extra touch of taco magic, but if you don’t like spice, you could always eat them in their natural awesome state or add a scoop of mild salsa.
Happy day, loves! xo
Greek Salad Chickpea Tacos – Baker by Nature
Serves 2; double as needed
2 tablespoons olive oil
(1) 14.5 ounce can chickpeas
1 1/2 teaspoons chili powder
1/4 teaspoon paprika
3/4 teaspoon cumin (use less if you’re not a fan of this flavor)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3 sprigs of parsley
Juice of 1/2 lemon
1/2 cup romaine lettuce, chopped
1/2 cup cucumber, diced
1/4 cup red onion, diced or thinly sliced
1/3 cup roasted red pepper, sliced into thin strips
1/4 cup kalamata olives, roughly chopped
1/2 cup feta cheese, crumbled
8 taco shells, hard or soft
In a small bowl mix the garbanzo beans (don’t drain them!) with spices and parsley sprigs. Heat oil in a skillet over medium flame, add bean mixture, and cook for 8 minutes, or until the liquid is almost all gone and the beans are slightly crisp on the outside. Squeeze lemon juice over cooked beans, stir, and transfer to a serving bowl. Scoop a small amount of the beans in a taco shell, and add a little bit of each topping. Serve at once.