Curried Chickpea Tacos

• Vegan
• Gluten free

• Produce

  • 1 (15oz/425g can chickpeas
  • 1 Avocado, pitted
  • 6 Cherry tomatoes
  • 1 English cucumber
  • 1 tsp Garlic powder
  • 1/2 cup Lettuce
  • 1 Radish, red
  • 2 cups Red cabbage

• Condiments

  • 1 tsp Hot sauce
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Celtic sea salt
  • 1 1/2 tsp Curry powder, yellow

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on healthyblenderrecipes.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoon yellow curry powder
• 1 teaspoon hot sauce
• 1 teaspoon garlic powder
• 1 (15oz/425g) can chickpeas, drained and rinsed
• 2 cups (140g) shaved red cabbage
• 1/2 cup (35g) chopped lettuce
• 1 tablespoon extra-virgin olive oil, plus more to taste
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 red radish, sliced
• 1 English cucumber, cubed
• 6 cherry tomatoes, cut in half
• 1 avocado, pitted, peeled, and cubed
• Celtic sea salt, to taste

Directions

• In a pan over medium-high heat, cook mix together the olive oil, curry powder, hot sauce, and garlic powder, and cook the chickpeas for about 5 minutes until fragrant. In a large bowl, mix together the cabbage salad ingredients until well combined. Tweak the olive oil, lemon juice, and salt to taste. In a small pan, gently soften the tortillas. Stuff the tortillas with equal parts of the chickpea mixture, and top with the salad. Fill additional tortillas, or pass extra filling and salad at the table.