It has been sometime since I wrote a blog post…they’re backing up guys; I have so many, but I seriously feel like there’s 2 hours in a day not 24. I have so many things I want to accomplish on my blog and only 3 1/2 weeks till I’m back to work full-time from Mat Leave, woah!
This year has flown by, like seriously disappeared before my eyes. My daughter is almost a year old?!? What the hell happened to the last 12 months? UGH.
Anyways, I have a huge laundry list of food recipes that have been piling up and I am going to try my very best to post at least one a week and hopefully two.
This is an awesome weekday recipe because it’s relatively quick and perfect for those nights you don’t get home till 6:30 and you’re wondering what the hell you’re going to eat. Eat this over takeout – I promise you’ll be happy you did.
These chickpea tacos are vegetarian and are easily made vegan with just a couple minor changes.
They are light, and flavourful and you won’t feel bad eating three or four of them.
- 2 cups chickpeas, rinsed, drained and patted dry
- vegetable oil
- 1 tsp sumac (I get mine from Silk Road Spice Merchant)
- 1/8 tsp pepper
- 2 mini cucumbers (or 1 regular English cucumber), sliced into matchsticks
- 4-6 radish, thinly sliced
- 1/3 cup apple cider vinegar
- 1 tsp. sugar
- 1/2 tsp. salt + 1/4 tsp. salt
- 1/2 cup plain greek yogurt*
- 1 tbsp. finely chopped mint
- Juice from one lemon
- 2 tbsp. fresh chopped parsley
- 1/4 cup sliced kalamata olives
- 3/4 cup feta cheese 3/4 cup, optional*
- 8-10 corn tortillas*
*Special Note – if you are vegan you can substitute the plain greek yogurt for vegan yogurt and you can omit the feta cheese or substitute with your favourite vegan cheese, I recommend something a little saltier. I use corn tortillas because I personally enjoy them more, but you are welcome to use whatever kind of tortilla you like.
- Preheat oven to 350F
- Wrap tortillas in tinfoil and put in the oven for about 10-15 min or until heated through.
- In a small bowl with a lid, mix together apple cider vinegar, sugar and 1 tsp. salt. Add the sliced radish, close tightly and shake until salt and sugar have dissolved and set aside.
- In a medium-sized bowl mix together sumac, pepper and 1/4 tsp. salt and set aside.
- Pour enough vegetable oil into a medium heavy bottom pan to just coat the bottom. Heat over medium-high heat until the pan is hot and the oil begins to glisten. Carefully add the chickpeas to the oil and sauté them until golden brown, about 4-6 minutes. Remove chickpeas from the oil with a slotted spoon and transfer to a paper towel lined plate. Allow to cool for a minute and then while still hot, pour the chickpeas into the bowl with the spice mixture. Toss to coat and set aside.
- In a small bowl mix yogurt, lemon juice and mint. Stir until combined.
- Once tortillas are warmed you can assemble your tacos.
- We do a little of the mint lemon yogurt, then the chickpeas, and top that with the cucumbers, pickled radish, olives, feta, a little more mint lemon yogurt and fresh parsley and voila – the perfect veggie chickpea taco.
If you’re having trouble finding sumac, just mix together a little lemon zest, salt and a pinch of pepper. It works fine as a substitute.
The best thing about these tacos is that you can really make them your recipe. Just add and takeaway what you want. If you don’t like olives, you can omit them and maybe add tomatoes. You can change the spices up on your chickpeas if you like too, for example if you love garlic, swap the sumac for garlic powder. You can use tzatiki instead of the mint lemon yogurt and cucumbers. Maybe you love hot sauce, so feel free to add it. You can adjust the flavours to your own palette.
That’s the best thing about recipes – they are there as a guide, but always open to personal touches.
So I hope you enjoy my little tacos and until the next recipe,