BBQ Chickpea Tacos with Slaw

In recent years, there has been a significant shift towards plant-based diets, driven by a growing awareness of health and environmental issues. As more people seek to incorporate nutritious and sustainable meals into their lifestyles, plant-based recipes have surged in popularity. One such recipe that embodies the essence of delicious, healthy eating is Smoky BBQ Chickpea Tacos. These tacos are not only packed with flavor but also offer a satisfying and hearty alternative to traditional meat-based dishes.

Looking for a delicious plant-based meal? Try these Smoky BBQ Chickpea Tacos! They are easy to prepare and packed with flavor, thanks to a blend of smoky spices and savory chickpeas. With a fresh slaw featuring cabbage, carrots, and cilantro, each bite is a crunchy delight. Perfect for any occasion, these tacos are customizable to suit your taste. Whip them up for a quick dinner or serve them at gatherings for a crowd-pleasing dish that everyone will enjoy!

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Ingredients

For the BBQ Chickpeas:

2 cans (15 oz each) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

½ teaspoon cayenne pepper (adjust to taste)

½ teaspoon salt

1 cup BBQ sauce (your favorite brand or homemade)

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, shredded

¼ cup fresh cilantro, chopped

¼ cup mayonnaise (or vegan alternative)

1 tablespoon apple cider vinegar

1 tablespoon lime juice

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

Avocado slices (optional)

Lime wedges (for serving)

Instructions

Prepare the BBQ Chickpeas:

- Preheat your oven to 400°F (200°C).

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

- Spread the chickpeas out on a baking sheet lined with parchment paper. Bake for 20-25 minutes until crispy, stirring halfway through.

- Remove chickpeas from the oven and toss with BBQ sauce until well coated. Return to the oven for an additional 5-10 minutes.

Make the Slaw:

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

- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, salt, and pepper until smooth.

- Pour the dressing over the cabbage mixture and toss until the vegetables are well coated. Set aside to marinate for at least 10 minutes.

Assemble the Tacos:

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

- Fill each tortilla with a generous scoop of BBQ chickpeas, followed by a heap of the cabbage slaw.

- Add avocado slices on top if desired.

Serve:

- Squeeze fresh lime juice over the tacos, garnish with extra cilantro, and serve immediately with lime wedges on the side.

Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings