56min prep: 10min cook: 46min
You don’t need lots of cheese and sour cream—or even meat—to enjoy the bold flavors and fun textures of tacos. This spiced-up vegan version is full of flavor and packed with nutrients so you get a heart-healthy taco fix.Notes:
- For a gluten-free option, choose soft corn tortilla shells instead of flour. Just be sure to check the label for a truly gluten-free product.
- Avocado — 1
- Cabbage — 2 Cups
- Kale — 2 Cups
- Orange — 1
Canned Goods, Soups & Mixes
- Chickpeas, Canned — 1 ( 15 Ounces )
- Salsa — 1⁄3 Cup
Spice & Baking
- Black Pepper
- Chili Powder — 1⁄2 Teaspoon
- Cumin — 1⁄2 Teaspoon
- Garlic Powder — 1 Teaspoon
- Kosher Salt
- Onion Powder — 1⁄2 Teaspoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Teaspoons
- Flour Tortillas, 6″ — 8
- Parchment Paper
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Sheet Pan
- Separate the leaves of kale from the stems. Discard the stems. Tear leaves into bite-sized pieces and soak in a large bowl of cold water.
- Cut out the core on the head of cabbage, then cut head into thin ribbons. Place in a medium mixing bowl.
- Lift kale leaves out of the water, dry thoroughly and add to bowl of cabbage. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Do not dump the leaves out of the water as you will only recapture all of the dirt that was released.
- Squeeze the juice of an orange over the cabbage and kale, and season with salt and pepper. Toss to coat, then let rest as you prep rest of the meal.
- Preheat the oven to 400 degrees.
- Prepare a sheet pan with a layer of parchment paper.
- Strain chickpeas through a colander and rinse until water runs clear. Dry thoroughly, then scatter in a single layer on the prepared sheet pan.
- In a small mixing bowl, combine chili powder, cumin, garlic powder and onion powder. Sprinkle over the chickpeas, drizzle with olive oil and season with salt and pepper. Toss or shake pan to coat evenly.
- Place chickpeas in the preheated oven, then bake until chickpeas are dried out and somewhat crispy, about 20-25 minutes. Shake the pan after [10 minutes] to prevent burning.
- Lay out two flour tortillas on each dinner plate. Place 1-2 Tablespoons of salsa in the center of each tortilla.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use a spoon to scoop the flesh out of each half in one piece, then slice it thinly. Place a few slices of avocado on top of the salsa.
- After chickpeas are cooked, scoop some onto each tortilla. Top with the citrusy kale and cabbage mixture.
- The spiced chickpea tacos are ready to serve!