Chickpea Salad Tacos
Chickpea Salad Tacos- A healthy taco recipe with a robust chickpea salad filling topped with a mango taco sauce and guacamole
Servings: 3
Ingredients
- Taco shells 3
- Cooked chickpeas 1/3 cup see notes
- Butter head lettuce 2 tbsp shredded
- Red bell pepper 3 tbsp finely chopped
- Red onion 1 small finely chopped
- Cucumber 1 small peeled and chopped finely
- Cilantro leaves 1 tbsp chopped finely
- Cumin powder 1 tsp
- Red chili powder 1/2 tsp
- Jalapeno 1 small minced finely
- Lemon juice 1 tbsp
- Salt to taste
- Guacamole 5 to 6 tbsp
- Mango Jalapeno Taco Sauce 3 tbsp get recipe from the post
Instructions
- In a bowl combine cooked chickpeas, onion, red bell pepper, lettuce, cucumber, cilantro, jalapeno, lemon juice, cumin powder and red chili powder along with salt.
- Mix well or toss once.
- Place the taco shells in the microwave open side facing down and cook on high for 1 min and 20 secs.
- Remove and place open side up on a plate.
- Place equal portions of the chickpea salad on the three taco shells.
- Top with guacamole.
- Drizzle the mango jalapeno taco sauce.
- Serve warm.
Notes
1. I used leftover chickpeas that i had from another recipe. But you can also use canned chickpeas. Make sure you drain the water completely before mixing up the salad.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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