Chickpea & cabbage tacos
Warm spiced chickpeas meet crunchy cabbage and a creamy tahini-lime sauce. Partly mash the chickpeas so the filling stays inside the tortillas more easily.
20 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a pan. Add drained chickpeas, cumin, paprika, salt and 2 tablespoons water. Cook 5–6 minutes and mash about one third.
- 02
Step 2
Whisk tahini, lime juice and 2–4 tablespoons water into a pourable sauce. Warm tortillas following the packet.
- 03
Step 3
Fill tortillas with chickpeas and cabbage, then spoon over sauce. Serve while the filling is warm.
Make it your own.
- Add water to tahini gradually; the sauce may thicken before it becomes smooth.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
