Chickpea Tacos with Sweet Chili Sauce and Lime Zest
Ingredients
- 15 ounce Chickpeas canned
- 4 tortillas *see note
- salt and pepper to taste
- 2 tsp Taco Seasoning, Chili Powder, or BBQ Dry rub
- 1 teaspoon garilc powder
- 1 cup shredded cabbage
- ½ red bell pepper diced
- small red onion diced
- 1 lime zest and cut into wedges
- sweet chili sauce (sugar-free or make your own)
- 2 green onions sliced on bias
Optional Toppings
- guacamole
- sour cream
- pickled or regular jalapenos
Instructions
- Drain chickpeas, reserving liquid for another use if you desire.
- Put chickpeas in a small bowl and mash with a potato masher or fork until crumbly (not going for a paste here, just chunky enough so they don't roll out of your taco!)
- Sprinkle on Chili powder or BBQ Dry Rub to taste (we like about 2 teaspoons)
- Drizzle a small amount of olive oil into your pan to keep chickpeas from sticking.
- Then heat chickpeas on stovetop over medium heat till warmed through, don't let them get crispy!
- To assemble: Add a quarter of the bean mixture to each wrap
- Top with cabbage, onions, red bell pepper, lime zest and lime juice.
- Garnish with green onions and extra optional toppings if you like.
- Drizzle with sweet chili sauce or if you like things a little saucier, use avocado lime crema.
Notes
I use Cauliflower egg wraps or THM wonder wrap recipe for myself, but my kids like real flour tortillas.
Nutrition information is calculated with low-carb tortillas and without optional toppings.
Nutrition
Calories: 189kcalCarbohydrates: 33gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 16mgPotassium: 374mgFiber: 9gSugar: 6gVitamin A: 554IUVitamin C: 26mgCalcium: 62mgIron: 3mg
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