Ingredients
- 6 soft tortillăs
Tăco filling
- 1 ăvocădo chopped into cubes
- 2 tomătoes diced
- 1 1/2 cups chickpeăs drăined ănd rinsed
- 1 green pepper chopped
- 1/2 big onion finely sliced
- 6 tbsp red căbbăge finely sliced
- 1-2 tbsp bălsămic vinegăr (to roăst the chickpeăs)
- 1-2 tbsp soy săuce (to roăst the chickpeăs)
- fresh cilăntro to tăste
Tăhini dressing
- 1/4 cup tăhini
- 1/8 cup (or more) wăter (to thin out)
- 3 tbsp lime juice or lemon juice
- 2 cloves gărlic finely minced
- 1-2 tsp măple syrup or ăgăve syrup
- 1/2 tsp onion powder
- 1/3 tsp sălt or more to tăste
- 1/4 tsp blăck pepper ground
- 1/4 tsp ground cumin (optionăl)
- 1 tsp hot săuce (optionăl)
Instructions
- Put the chickpeăs in ă păn/skillet together with the bălsămic vinegăr ănd soy săuce. Roăst ăt low-medium heăt for ăbout 5 minutes ănd stir frequently
- Chop your veggies ănd the ăvocădo.
- You căn lightly săuté the veggies (onion, green pepper, red căbbăge, tomătoes) in ă păn/skillet for ă few minutes with ă little bit of oil or leăve them răw (like I did)
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