Ingredients
- 14 oz canned chickpeas, rinsed and drained
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp sea salt
- ½ cup BBQ sauce
- 1 tbsp sriracha
- 1 tbsp coconut aminos
- 1 tbsp maple syrup
Creamy Avocado Sauce
- 1 ripe avocado
- 2 limes, juiced
- ½ bunch cilantro
- ½ jalapeno, more or less for desired spice
- 1 garlic clove
- 2 tbsp maple syrup
- ½ tsp sea salt
- ⅓ cup water
To serve
- 1 cup arugula
- 8 corn tortillas
- ½ cup shredded red cabbage
- ¼ cup pickled onions
Method
- Heat a medium skillet over medium heat and add your chickpeas. Season with the spices and salt and pour in the sauce, sriracha, coconut aminos and maple syrup. Stir to combine. Bring to a gentle simmer and reduce to low heat, letting them thicken while you prepare the sauce.
- Add all ingredients for the sauce to a blender and puree until smooth and creamy. Season to taste.
- Assemble tacos by warming each tortilla until lightly toasted, filling with baby arugula, chickpea filling, a drizzle of sauce, a sprinkle of cabbage, and a few pickled onions!
Nutrition
Serving 1tacoCalories 207kcalCarbohydrates 37gProtein 5gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gSodium 716mgPotassium 368mgFiber 7gSugar 12gVitamin A 384IUVitamin C 14mgCalcium 72mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
