These curried chickpea tacos cook up lightning fast and are packed with more flavor than you ever thought you’d get out of a weekday lunch!
Confession: I am the most boring person ever when it comes to lunches. All these fancy recipes you see on the blog, they’re dinner, which works out fine, since it means dinner is ready to go at the end of the day, but it has it’s downsides too. I spend so many precious late morning hours prepping and photographing dinner, that by the time lunch rolls around, it’s all I can do to throw a few greens on a plate.
I know lots of you guys reading don’t spend your days busy posting recipes on the internet, but we’ve all got something going on right? I think it’s time we all treated ourselves to a decent lunch. Or breakfast. Heck, how about both?
These tacos literally came together in the amount of time it normally takes me to throw together my boring lunch salad. In fact, there is salad prep involved, but it’s a flavorful, crunchy purple salad, and the other half of your taco filling, the chickpeas, can cook up while you’re making the salad. That’s all kinds of efficient.
I can’t take credit for the awesome lunch recipe. I snagged this one from a copy of Maya Sozer’s Easy Breakfasts and Lunches. I had a feeling this would be good. Maya blogs over at Dreamy Leaf, and her vibrant photos of creative vegan dishes are forever catching my eye on Pinterest. The book totally lived up to expectations. Everything made be super hungry, and everything was totally doable on a weekday (or make-aheadable, which I love).
The breakfast section has a few savory dishes, but leans towards the sweet side of breakfast, but just sweet enough – in other words, like dessert for breakfast, but healthy. I’m itching to try the Almond Butter Blueberry Pancakes, Sautéed Mushroom and Avocado Quesadillas, and (um, yes) Good Morning Tiramisu. The lunch section is full of dishes that, like these tacos, are simple enough to make in a very short time, or can easily be made in advance, but are substantial enough that you could really even eat them for dinner if you wanted. The next few lunches on my list to try are the Kung Pao Chickpeas, Coconut Curry Polenta with Sautéed Mushrooms, and Green Lentil and Sweet Potato Soup. There’s even a section dedicated to snacks, because, let’s face it, most of us can’t make it through the day on breakfast and lunch alone.
This one’s a keeper, and I’m looking forward to working my way through the list. My weekdays are looking up!
Curried Chickpea Tacos
- 1 15-oz [425-g] can chickpeas, drained and rinsed
- 1 1/2 tsp 3 g curry powder
- 1 tsp 3 g garlic powder
- 1 tbsp 15 ml olive oil
- 1 tsp 5 ml hot sauce
Red Cabbage Salad:
- 2 cups 140 g shaved red cabbage (shave with a peeler)
- 1/2 cup 35 g chopped lettuce
- 1 tbsp 15 ml olive oil
- Juice of 1/2 lemon
- 1 radish, sliced
- 1 cucumber, cubed
- 6 cherry tomatoes, cut in half
- 1 avocado, peeled, pitted and cubed
- 4 soft tortillas, I used wheat
- Place all the ingredients for the curried chickpeas in a pan over medium-high heat and cook for 5 to 7 minutes.
- Mix the salad ingredients in a large bowl.
- Heat the tortillas in a panini maker, in a pan or directly over the stovetop until you get a little charring and crispness.
- Stuff the tortillas with the fillings.