Vegan BBQ Chickpea Tacos
Vegan BBQ Chickpea Tacos are a Tex-Mex inspired delight! These flavorful tacos feature smoky and tender chickpeas coated in a BBQ sauce. Accompanied by a refreshing, tangy cabbage and carrot slaw for satisfying contrast of flavors. Then wrapped in a soft tortilla and garnished with cilantro, avocado, red onion and a squeeze of lime. Enjoy the goodness!
Ingredients
For the BBQ chickpeas
- 2 15 oz cans chickpeas, drained and rinsed
- 1/2 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the slaw
- 2 cups shredded cabbage (purple or green)
- 1 carrot, shredded
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1/4 cup vegan mayonnaise
- salt and pepper to taste
For Assembling
- 8 small soft taco-sized tortillas (corn or flour)
- chopped fresh cilantro
- finely chopped red onion
- chopped avocados
- lime wedges (optional)
Instructions
- For the BBQ chickpeas
- In a bowl, combine the drained chickpeas, olive oil, smoked paprika, and garlic powder. Toss to coat the chickpeas in the spices.
- Heat a skillet over medium heat. Add the chickpea mixture and cook for about 3-4 minutes, stirring occasionally.
- Pour in the BBQ sauce and stir to coat the chickpeas. Allow them to simmer for another 5-7 minutes, until heated through and well coated.
For the slaw
- In a bowl, combine the shredded cabbage and shredded carrot.
- In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave, salt, and pepper to create the slaw dressing.
- Pour the dressing over the cabbage and carrot mixture. Toss well to combine. Adjust the seasoning to taste.
For assembling
- Warm the tortillas according to the package instructions.
- Spoon a generous portion of the BBQ chickpeas onto each tortilla.
- Top with a scoop of the slaw.
- Garnish with sliced red onion, chopped cilantro, chopped avocados, and a squeeze of lime juice.
- Serve the Vegan BBQ Chickpea Tacos with extra lime wedges on the side.