I love chickpeas! I’ve only really recently discovered them in the past 3 years. Oh I tried one of those cookie recipes with chickpeas in it a long time ago. Yeah, never tried that one again. I don’t think I will ever go back to making just plain ol’ tacos with just some plain ground meat and taco seasoning. (Though I do go for some good pulled pork tacos). Anyway, we have found quite a few delicious vegan taco/burrito recipes and though I’m not a vegan, I much prefer these over the plain taco-seasoned meat. So, here’s what we had for dinner last night: Vegan Chickpea Burritos. And it’s super quick! Here’s how I chop my bell pepper and zucchini:
So following the recipe (click on the blue link above), you dump the chickpeas in your skillet with the oil and spices (I don’t do too spicy, so I omitted the cayenne and added chili powder instead) and you should have this:
When your chickpeas are evenly coated, add the onions, zucchini and bell pepper and sauté until the veggies are soft and you should have this:
Remove from heat and fill your tortillas. I like using flour tortillas because they are a little bit bigger (I get the “taco” size) and don’t fall apart as easily. Though I do like the flavor and texture of a corn tortilla for certain things. Get whatever kind you prefer! Top with shredded cabbage or lettuce, chopped tomatoes, avocado, cheese (vegan or non-vegan), or whatever else you want on your burrito. And enjoy!
And here’s the link to another delicious taco recipe we all love that I want to share with you: BBQ Cauliflower and Chickpea Tacos with Creamy Lime Slaw. We’ve made this several times and I make the following alterations to the recipe: First, I cut my cauliflower smaller than they have pictured. I don’t need big chunks, mine are probably half they size they have pictured, if not smaller. Also, in the rub, I completely omit the coconut sugar. I like the slaw just as they make it and I use the Veganaise which I can find at Whole Foods or Sprouts. I hope you enjoy! 😋