Description
Crispy chickpeas tossed in smoky BBQ sauce are the star of these vibrant tacos. Topped with a creamy slaw and cool avocado, its a flavor explosion!
Ingredients
Units
Scale
- 2 cans chickpeas
- 1/3 cup BBQ sauce
- 3 cups (709 ml) shredded coleslaw mix
- 1/4 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 large ripe avocado
- garlic salt
- tortillas
- fresh cilantro
Instructions
- Rinse and drain the chickpeas and place them in a nonstick saucepan. Add the BBQ sauce and cook over medium heat until thickened and coating the chickpeas.
- In a large bowl, mix together the vegan mayo, ACV, and garlic salt. Add the shredded coleslaw and toss until evenly coated.
- Warm 2–3 tortillas per person. Spoon in the chickpeas, top with the slaw, sliced avocado, and cilantro leaves.
- Eat immediately.
Notes
- For extra crispy chickpeas, roast them in a 400°F oven for 20 minutes before tossing in BBQ sauce.
- To reduce prep time, use pre-shredded coleslaw mix and pre-made vegan mayonnaise.
- Store leftover chickpeas and slaw separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15