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.

Beet Arugula Tacos

Recipes & Photo by Sarah O’Toole of Cooking with CSA

Ingredients

1 beet
1 sweet potato
1⁄2 cup arugula
1 spring onion (bulb)
1 can tomato sauce
1 can green chilies
1 package corn tortillas
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. coriander

Garnish

Green tomatoes Salsa
Guacamole

Directions

  1. Dice beets and sweet potato into small cubes
  2. Bring 6 cups of water to a boil.
  3. Once water is boiling add beets and potatoes.
  4. Cook until soft and can stab with a fork, about 5 minutes.
  5. While potatoes and beets are cooking chop onion.
  6. Next add potatoes and beets to large frying pan along with the onions, tomato sauce, chilies, garlic, chili powder and coriander.
  7. Mix well and cook for about 10 minutes on medium heat.
  8. While those are cooking heat your tortillas.
  9. To assembly, place a scoop of the beet mixture on a tortilla, with some arugula, green tomatoes and salsa and guacamole if using.
  10. Repeat until all tortillas have been used.