Sweet Chickpea Tacos

Chickpeas are a hardy staple, and getting them fresh in spring instead of canned or dried is truly a delight. Strawberries and avocados contrast nicely with the chickpeas’ nuttiness.

Recipe and Photo by Sarah O’Toole of Cooking with CSA

Ingredients

Marinade

  • 2 Tbsp. maple syrup
  • 1 Tbsp. cinnamon
  •  1/2 Tbsp. ginger 1/2 tsp. nutmeg

Tacos

  • 1 can chickpeas
  • 1 package organic corn tortillas
  • 2 cups strawberries
  • 1 large avocado
  • 1 orange
  • 2 cups lettuce

Garnish with Salsa

Directions

  1. In a large bowl add all marinade ingredients, stir to combine.
  2. Then add rinsed chickpeas to bowl, stir well.
  3. Place bowl with chickpeas in refrigerator until ready to serve.
  4. Next chop the strawberries, avocados and place in a bowl, stir well.
  5. Chop orange into 4 pieces and squeeze juice of 1 slice into strawberry mixture.
  6. Then thinly slice lettuce and set aside.
  7. Next heat frying pan over medium heat and place tortillas in pan, heat until warm.
  8. Place in foil until all tortillas are ready to be served. To assemble, place lettuce on tortilla then chickpeas, then strawberry mixture and top with salsa.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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