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
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.
1/2tsp sea salt
- 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
- 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
- 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
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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.
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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.