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Feed Your Body Friday: Chickpea & Red Cabbage Tacos

Feed Your Body Friday: Chickpea & Red Cabbage Tacos

Tacos are a fast-execution recipe and are always appreciated by the whole family. But, since I prefer to load my diet with legumes and vegetables rather than meat, it’s important to find a way to maintain the festive spirit and comforting taste of a dish like tacos.

Enter our self-effacing, delicious hero: the chickpea.

Imagine it: chickpeas coated in aromatic spices and caramelized onions in a soft, warm tortilla with a red cabbage and lime salad. If someone says no to that… there is a problem! The taste of the spices with the sweet onion and the sweetness of the chickpeas, YUM!

Even the most carnivorous eater will find these tacos satisfying. The smoky taste of the paprika is so delicious combined with the crispy chickpeas. Who said that eating vegetarian from time to time could hurt us?

I have to tell you, the real inspiration behind this recipe was the chickpea can tempting me from the top of my pantry. I didn’t know what I was going to do with it, but I knew it was going to have to get cooked in the very near future. Since I didn’t want to use my chickpeas to make falafel or hummus, I had to be creative. I know legumes are not everyone’s cup of tea, but there is a way to make them more interesting. The recipe that I present to you today will, I hope, convince the recalcitrant! So let’s get started!

Preparation Time: 10 minutes

Cook Time: 5 minutes

Yields: 8 Tacos (About 4 servings)

For Roasted Chickpeas:

  • 1 can chickpeas
  • 1 onion, finely chopped
  • 2 tbsp. oil soup
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. chilli powder
  • 1 tsp. garlic powder
  • Salt & pepper, to taste

For Cabbage Salad:

  • About 2 cups grated red cabbage
  • Juice of a lime
  • Salt & pepper, to taste

For Tacos:

  • 8 flour tortillas
  • Coriander
  • Garlic powder

Preparation:

  1. Mix the cabbage with the lime juice. Reserve in the fridge.
  2. In a saucepan, brown onion with olive oil.
  3. Add chickpeas and spices. Cook for 5 minutes
  4. Heat the tortillas in the oven if desired.
  5. Place the chickpea mix on the tortillas with the cabbage salad and garnish with coriander and garlic powder.



It’s easy to customize your chickpeas with the spices of your choice! Here, I made Tex Mex, but have fun with what you have! I also like to brown chickpeas to eat them as finger food for snacks. Sometimes I’ll use chickpeas instead of croutons in my soup or salad. To make your chickpeas more crunchy, just get rid of their moisture before cooking them.

Set up a taco bar with lots of garnishes, and this healthy, vegetarian-friendly dish will be the highlight of everyone’s day!

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman she had an unusual dream: To discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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