Today we’re making chickpea tacos with cilantro yogurt sauce. First, heat a little oil over medium heat in a skillet and drain and rinse one can of chickpeas. Add the chickpeas to the pan and cook them while we prep everything else.
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While the chickpeas are cooking, thinly slice this red cabbage, about one cup. After it’s sliced, I’m adding some salt, giving it a massage to help it absorb two teaspoons of taco seasoning and some salt, and giving it a stir.
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Next, slice half an avocado and chop up a tablespoon of cilantro to put into the sauce.
After about 10 minutes on medium heat, the chickpeas are done. They’re golden and a little bit crispy. Now start the tortillas so everything is ready at the same time.
This makes four tacos.
While those are heating, let’s make the sauce. Add half a cup of yogurt into a bowl. I’m using 2% Greek yogurt for the extra protein.
Add in the cilantro, some salt, half a teaspoon of garlic powder, a teaspoon of honey, and a squeeze of lime. This gives it a sweet and tangy balance. Stir it all together until it’s well combined.
Back to the tortillas, flip and warm them for a few seconds per side.
Now assemble the tacos. Add the chickpeas to the tortillas, then the cabbage, and then the avocado. Lastly, add some cilantro yogurt sauce on each taco.
And that’s it! This is a great meal option for some plant protein. It’s crunchy, creamy, and super quick to make.
I hope you enjoy!
