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Chickpea Walnut Tacos with Creamy Cilantro Sauce

Chickpea Walnut Tacos with Creamy Cilantro Sauce

Entrees

Course

Specialty Diet

Gluten-free

Occasion

Healthy Comfort Foods

Nutrition

gluten-free

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Chickpea walnut taco filling:

1 can chickpeas drained, rinsed and patted dry
1 1/2 cups walnuts
1 chipotle pepper in adobo sauce + 1 tablespoon adobo sauce
1 clove garlic
1/2 tsp salt
1 tsp cumin
1/2 tsp smoked paprika
1 tsp chili powder
2 tbsp olive oil
1 lime juiced

Creamy cilantro sauce:

1 cup cilantro
1/2 lime juiced
1/2 tsp cumin
2 tbsp hot and sweet pickled jalapeños + 1 tbsp jalapeño juice
1/4 cup mayo
1/3 cup plain Greek yogurt
1 pinch salt
1 pinch pepper

Assembly:

Warmed tortillas
Shredded cabbage
Avocado slices
Hot and sweet pickled jalapenos
Pickled red onion

Instructions

Filling:

Preheat oven to 375 degrees. Pulse together filling ingredients except for the lime juice (five 1-second pulses in your food processor).
Spread on a lined baking sheet and roast for 20-23 minutes until fragrant and deepened in color.
Squeeze on the juice of a whole lime and toss.

Sauce:

Blend together and season to taste with salt and pepper. Toss several big spoonfuls with finely shredded cabbage.

Assembly:

In warmed tortillas layer in slaw, chickpea filling, more sauce, avocado, onions and jalapeño.
DIVE IN. These are so good.