Chickpea Spinach Feta And Pepita Tacos Recipes

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CRUNCHY ROASTED CHICKPEA TACOS



Crunchy Roasted Chickpea Tacos image

Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 6 tacos

Number Of Ingredients 16

Two 15-ounce cans chickpeas, rinsed, drained and patted dry
1 tablespoon olive oil or neutral oil
2 teaspoons ground cumin
1 teaspoon garlic salt, or 1/4 teaspoon garlic powder mixed with 3/4 teaspoon kosher salt
Kosher salt and freshly ground black pepper
1 small red or yellow onion, thinly sliced
3 radishes, thinly sliced
1/3 cup red wine vinegar, white wine vinegar or apple cider vinegar
1 tablespoon sugar
1/4 cup tahini
Juice of 1 lime or lemon
1 teaspoon hot sauce
1 orange
1 avocado, pitted and peeled
Six 6-inch flour or corn tortillas
1/3 cup corn nuts or corn chips or tortilla chips, crushed

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
  • While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
  • Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
  • Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
  • Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
  • Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.

CHICKPEA, SPINACH, FETA, AND PEPITA TACOS



Chickpea, Spinach, Feta, and Pepita Tacos image

Provided by Joe Yonan

Categories     Sauce     Vegetarian     Dinner     Feta     Spinach     Chickpea

Number Of Ingredients 15

3 or 4 corn tortillas, preferably homemade (page 84)
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced
1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed
3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and cut into chunks
1 ounce feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas)
Hot pepper sauce, such as Tabasco
1/2 lime

Steps:

  • Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
  • Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
  • Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.
  • Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

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