BBQ Chickpea Tacos with Slaw

In recent years, the movement towards plant-based eating has gained considerable momentum, driven by a growing awareness of health, sustainability, and ethical concerns. More people are discovering that a diet rich in plant-based foods not only boosts physical well-being but also contributes to a more sustainable planet. One delightful way to embrace this trend is through the culinary adventure of making Smoky BBQ Chickpea Tacos with Crunchy Slaw. This recipe is not only simple to prepare but also brimming with flavor, making it a fantastic option for both seasoned vegans and curious meat-eaters alike.

Discover the vibrant flavors of Smoky BBQ Chickpea Tacos with Crunchy Slaw, a delicious plant-based meal that's easy to make and bursting with taste. These tacos feature roasted chickpeas seasoned with smoky spices and a fresh, crunchy slaw that adds a delightful texture. Perfect for impressing guests or a quick weeknight dinner, this recipe offers a nutritious and satisfying option for anyone looking to embrace plant-based eating. Enjoy every flavorful bite!

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Ingredients

For the BBQ Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons BBQ sauce (your favorite)

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

For the Slaw:

2 cups green cabbage, finely shredded

1 cup carrots, grated (about 1 large carrot)

1 cup purple cabbage, finely shredded

¼ cup fresh cilantro, chopped

¼ cup mayonnaise (or vegan mayo)

1 tablespoon apple cider vinegar

1 tablespoon lime juice

1 teaspoon honey or agave syrup (optional for sweetness)

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Additional BBQ sauce, for drizzling

Instructions

Prepare the BBQ Chickpeas:

- Preheat your oven to 400°F (200°C).

- In a mixing bowl, combine the chickpeas, olive oil, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the chickpeas are evenly coated.

- Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, shaking the pan halfway through, until the chickpeas are crispy and slightly caramelized.

Make the Slaw:

- In a large bowl, combine the shredded green cabbage, grated carrots, purple cabbage, and chopped cilantro.

- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey (if using), salt, and pepper to create the dressing.

- Pour the dressing over the slaw mixture and toss until everything is well coated. Adjust seasoning to taste and set aside to let the flavors meld.

Assemble the Tacos:

- Warm the tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable.

- Spoon a generous amount of the roasted BBQ chickpeas onto each tortilla, followed by a heaping serving of the slaw.

- Drizzle additional BBQ sauce over the top if desired.

Serve:

- Serve the tacos with fresh lime wedges on the side for squeezing over the top. Enjoy your Smoky BBQ Chickpea Tacos with Crunchy Slaw!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)