Spicy Chickpea Lettuce Tacos

The heat wave continues & these fully loaded Spicy Chickpea Lettuce Tacos make for one tasty refuel after a long day of dodging those rays. The addition of fresh FireRoasted Salsa & AvocadoAlmond Cream are right on point. I naturally gravitate towards using big leafy greens for ‘tacos & wraps’ – I think it’s the crispness?…or maybe I’m just saving room for extra filling. Any suggestions on how you like to ‘beat the heat’?? I could probably down a whole flat of fruitsicles right about now.

*FireRoasted Salsa – see previous post

Lettuce & Fillings
1 whole butter lettuce – gently pull full leafs off & wash
1 large yam – cut into 1cm cubes, tossed in olive oil, & roasted at 350*F for about 35-40mins
3-4 green onions, chopped
1 lime, sliced
alfalfa sprouts *optional

 
Spicy Chickpeas
2 x 398ml can organic chickpeas – rinsed & drained
1tbsp grape seed oil
1tbsp chili powder
1/4tsp garlic powder
1&1/2tsp ground cumin
1/2tsp paprika
1/4tsp onion powder
1tsp sea salt

Add the chickpeas + grape seed oil to a bowl and toss. In a separate small bowl, add the spices and sea salt. Stir. Sprinkle the spice mix over the chickpeas and toss until evenly coated. Heat a large skillet over med/low heat and add the spiced chickpeas. Flip often – you want the spices to ‘cook’ but not have the chickpeas dry out. Turn the heat off and they’re good to go. Store any leftovers in the fridge – should be good for 2-3days.

Avocado Almond Cream
*Pre-soak 1/3cup raw almonds in 1cup water for 3-5hrs then drain & peel skins off
1/3cup water
2 ripe avocados – pitted, peeled & chopped
4-6 garlic cloves, minced
1/4cup fresh cilantro, roughly chopped
1tbsp fresh lime juice
1/2tsp sea salt

Add the prepared 1/3cup almonds and 1/3cup water in a high speed blender. Blend until smooth. Add the remaining ingredients to the blender and blend until smooth. It should be thick but light & somewhat fluffy consistency. Refrigerate for at least 30mins before serving.

Spicy Chickpea Lettuce Tacos
Author: thecrimsonsink
Ingredients
Lettuce & Fillings
  • 1 whole butter lettuce - gently pull full leafs off & wash
  • 1 large yam, cut into 1cm cubes *toss in 1tbsp olive oil, & roasted at 350*F for about 35-40mins
  • 3-4 green onions, chopped
  • 1 lime - sliced into wedges
  • alfalfa sprouts *optional
Spicy Chickpeas
  • 2 398ml can organic chickpeas - rinsed & drained
  • 1 tbsp grape seed oil
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1&1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1 tsp sea salt
AvocadoAlmond Cream
  • 1/3 cup raw almonds *pre-soak almonds in 1cup of water for 3-5hrs & then remove skins
  • 1/3 cup water
  • 2 ripe avocados - pitted, peeled & chopped
  • 4-6 garlic cloves, minced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
Instructions
SpicyChickpeas
  1. Add the chickpeas + grape seed oil to a bowl and toss. In a separate small bowl, add the spices and sea salt. Stir. Sprinkle the spice mix over the chickpeas and toss until evenly coated. Heat a large skillet over med/low heat and add the spiced chickpeas. Flip often - you want the spices to 'cook' but not have the chickpeas dry out. Turn the heat off and they're good to go. Store any leftovers in the fridge - should be good for 2-3days.
AvocadoAlmond Cream
  1. Add the prepared 1/3cup almonds and 1/3cup water in a high speed blender. Blend until smooth. Add the remaining ingredients to the blender and blend until smooth. It should be thick but light & somewhat fluffy consistency. Refrigerate for at least 30mins before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating