Mole-Spiced Chickpea & Grilled Zucchini Tacos

• Vegetarian
• Gluten free

• Produce

  • 1 16-ounce can Chickpeas
  • 2 cups Microgreens
  • 1/4 tsp Oregano, fried
  • 5 Radishes, small thin and halved
  • 2 Zucchini, medium

• Condiments

  • 2 tbsp Lime juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Ancho chili powder
  • 1/4 tsp Brown sugar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Cocoa powder
  • 1/4 tsp Paprika
  • 3/4 tsp Salt
  • 1 1/4 tsp Salt & pepper

• Oils & Vinegars

  • 5 1/2 tsp Olive oil
  • 5 tbsp Rice wine vinegar

• Nuts & Seeds

  • 1/8 tsp Cumin
  • 2 tbsp Pepitas

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 3 tbsp French feta or cotija cheese
  • 1/4 cup Greek yogurt

Found on snixykitchen.com

Ingredients

• 1 16-ounce can chickpeas, drained and rinsed
• 2 teaspoons olive oil
• ½ teaspoon ancho chili powder
• ¼ teaspoon paprika
• ¼ teaspoon brown sugar
• ¼ teaspoon cocoa powder
• ¼ teaspoon dried oregano
• ¼ teaspoon cinnamon
• ⅛ teaspoon cumin
• ¼ teaspoon each salt & pepper
• 2 medium zucchini, cut into ¼-inch coins on the slight diagonal
• 1 tablespoon olive oil
• 1 teaspoon each salt & pepper
• 5 small radishes, sliced thin and halved
• 5 tablespoons rice wine vinegar
• 1 tablespoon maple syrup
• ½ teaspoon salt
• ¼ cup greek yogurt
• 2 tablespoons lime juice
• ¼ teaspoon salt, divided
• 2 tablespoons pepitas
• ½ teaspoon olive oil
• 8 corn tortillas
• 2 cups microgreens
• 3 tablespoons French feta or cotija cheese, crumbled

Directions

• Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.
• Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.
• Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and ⅛ teaspoon salt until smooth. Set aside.
• Toast the pepitas. In a medium or large pan over medium heat, warm ½ teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with ⅛ teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!
• Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.
• Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
• Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!