Ingredients
Scale
- 2 cans chickpeas (rinsed and drained)
- 1/3 cup BBQ sauce
- 3 cups shredded coleslaw mix
- 1/4 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 large ripe avocado (sliced)
- garlic salt (to taste)
- tortillas (to serve (2-3 per person))
- fresh cilantro
Instructions
- First, rinse and drain the chickpeas and place in a nonstick saucepan. Add in the BBQ sauce, and turn heat on to medium. You want the BBQ sauce to thicken and coat the chickpeas nicely!
- While the chickpeas heat up, make the slaw. In a large bowl, mix together the vegan mayo, ACV, and garlic salt. Add in the shredded coleslaw and toss until evenly coated.
- To serve, warm up 2-3 tortillas per person. Spoon in the chickpeas, and top with the slaw, sliced avocado, and some cilantro leaves. Eat immediately!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main, Tacos
- Cuisine: Tex-Mex