Vegan Tacos with Chickpeas and Smoky Aquafaba Mayo

• Produce

  • 75 g Baby spinach
  • 250 g Cherry tomatoes
  • 1 560 gram (20 oz jar Chickpeas
  • 1/3 cup Cilantro, packed fresh
  • 1 clove Garlic
  • 1/2 Red onion

• Canned Goods

  • 2 tsp Paprika or 1 chipotle pepper in adobo if you like, smoked spicy

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Neutral tasting oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin

• Bread & Baked Goods

  • 4 20 cm (8 inch tortillas

• Other

  • 3 tablespoons aquafaba

Found on cilantroandcitronella.com

Description

Ingredients

• One 560 gram (20 oz) jar of chickpeas
• 250 grams (9 oz) cherry tomatoes, quartered
• 1/3 cup (packed) chopped fresh cilantro
• Half a red onion, finely diced
• 3 tablespoons aquafaba
• 1 clove of garlic
• 1/2 cup neutral-tasting oil
• 2 teaspoons smoked paprika or 1 chipotle pepper in adobo if you like spicy
• 2 teaspoons lime juice
• 1 1/4 teaspoons cumin
• 1/2 teaspoon salt
• Four 20 cm (8 inch) tortillas
• 75 grams (2.5 oz) baby spinach

Directions

• Drain the chickpeas and reserve the liquid in a small bowl, this is your aquafaba. Place the chickpeas in a large bowl and mash them a little with your hands. This will keep them from rolling out of your tacos. Mix in the cherry tomatoes, cilantro and red onion.
• In a tall container place 3 tablespoons of the reserved aquafaba and garlic. Using an immersion blender running the whole time, pour in the oil in a steady stream. Mix in the paprika or chipotle, cumin, lime juice and salt. It may seem overly salty, but we didn’t put any salt in the chickpea mixture so it balances out in the tacos.
• Spoon about half of the smoky mayo into the chickpea mixture and mix well. Reserve the other half to serve in a small bowl for smearing on the tacos.
• Place a small handful of baby spinach leaves on each tortilla, top with the chickpea mixture and roll up your tacos. Serve with remaining smoky mayo on the side.