Spicy-sweet jerk chickpeas paired with fresh and juicy melon salsa is a perfect summer meal. Put it all in a taco, and get ready to get messy... in a good way!
Course Main Course
Keyword vegan tacos
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Heather Nicholds, C.H.N.
119oz canchickpeasor 2 cups cooked
1 1/2tspblack pepper
1tspsmoked paprika if you can't find smoked, just omit this
1lime zested and juiced
1/2cantaloupe chopped, about 2 cups
1jalapeno pepper seeded and finely minced
1/4onion finely diced
1/4cupfresh cilantro or parsley, minced
pinchsea salt to taste
8-10corn tortillas or whole grain wraps
In a bowl or container, mix together the spices, salt, sugar, and olive oil, along with the zest from the lime. Toss the chickpeas to coat. Leave them to marinate for 30 minutes.
Bake in an oven, toaster oven or BBQ preheated to approx 400F for 15 minutes, or until slightly dried and crispy.
Toss all of the salsa ingredients together, along with the juice from the lime, and leave to marinate while the chickpeas are marinating.
Warm the tortillas by putting in a dry skillet or oven for a couple of minutes, turning midway. Scoop some chickpeas, avocado and salsa into a tortilla, along with a handful of lettuce, and serve along with a lime wedge to squeeze over it.
This scales up really well, and if you're making larger quantities consider adding chopped cauliflower to the chickpeas for added nutrients and texture.
Jerk Chickpea Tacos with Melon Salsa https://www.veganook.com/recipes/kale-chickpea-vegan-caesar-salad/ September 14, 2018