VEGAN CHICKPEA TACOS | GLUTEN-FREE HEALTHY RECIPE

Ingredients

6 soft cakes

Taco filling

1 dice avocado

2 chopped tomatoes

1 1/2 cup chickpeas, drain and rinse

1 chopped green pepper

1/2 large onion finely chopped

6 tablespoons finely chopped red cabbage

1-2 tablespoons of balsamic vinegar (to fry chickpeas)

1-2 tablespoons of soy sauce (to fry chickpeas)

fresh cilantro to taste

Tahini sauce

1/4 cup tahini

1/8 cup (or more) of water (to dilute)

3 tablespoons lime juice or lemon juice

Finely chop 2 cloves of garlic

1-2 tsp maple syrup or agave syrup

1/2 teaspoon powder

1/3 teaspoon salt or more to taste

1/4 tsp ground black pepper

1/4 tsp ground caraway seeds (optional)

1 teaspoon hot sauce (optional)

Instructions

Put chickpeas in a pan / pan with balsamic vinegar and soy sauce. Simmer for about 5 minutes and stir frequently.
Chop vegetables and avocados. You can lightly fry vegetables (onions, green peppers, red cabbage, tomatoes) in a pan / pan for a few minutes with a little oil or leave them raw (as I did)
Combine the ingredients for the tahini dressing in a small bowl with a whisk. If you use thick tahini paste, you will need more water to dilute it.
Stuff your cakes with vegetables, fried chickpeas and sprinkle with tahini sauce on top. Enjoy it hot or cold!

Notes

The recipe is approximately 6 tacos. I calculated the nutritional information of one taco made from gluten-free home-made cakes. The numbers will be different if you use store-bought cakes

This article is adapted from this site.

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