Some ingredients are just meant to be together.
Chickpeas + feta + lemon.
I also happen to think that if you add some avocado to the mix, you've got the perfect balance of flavors & textures. (like this salad I'm still obsessed with.)
Great tacos need something
creamy (feta cheese)
crunchy (avocado slaw).
The crunchy avocado slaw is my favorite part. It's super flavorful, super easy, and super delicious.
These tacos are perfect for a quick weeknight vegetarian dinner, and the roasted chickpeas are also a satisfying, protein-rich snack.
This is definitely an unusual combination of ingredients, but I've got my boxed-macaroni-and-cheese-oreo-poptart-loving-husband eating these tacos, so I think you and yours will enjoy them too!
Tacos with Crispy Chickpeas, Avocado Slaw & Feta
1 large ripe avocado, mashed
juice from one lemon
2 tablespoons minced red onion
1/2 head green cabbage, finely chopped.
pinch of red pepper flakes
dollop of green jalapeño sauce
salt & pepper
In a small bowl, combine mashed avocado, lemon juice, and red onion. Stir briskly and let sit for about 5 minutes.
Pour avocado mixture over cabbage. Stir to combine. Add red pepper flakes, green jalapeño sauce and salt & pepper to taste.
*This is best to eat the day it's made!
Crispy Roasted Chickpeas
1 can chickpeas
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon olive oil
salt & pepper
Preheat oven to 450. Prepare a cookie sheet by covering with parchment paper or aluminum foil.
On the baking sheet, combine chickpeas, spices, and olive oil. Use your hands to ensure chickpeas are evenly coated in oil and spices.
Bake for 7 minutes. Remove from the oven and stir the chickpeas around. Return to the oven and bake for an additional 7-9 minutes or desired crispiness.
crispy roasted chickpeas
crumbled feta cheese
Warm corn tortillas in the microwave for 10-15 seconds. Fill with slaw, chickpeas and feta. Enjoy!