Another good one from Happy Herbivore’s Light & Lean recipe book! The tacos don’t look like much, but the coleslaw dressing is very good. The sweet chili with the lime juice and zest is very tasty and goes well with the chili powder seasoning in the chickpeas. I marked this as an “easy” recipe because, while it does have a few different steps to prepare each separate component, it’s a simple one to put together in less than 20 minutes.

Ingredients

Servings: about 6 tacos

• 1 15-oz. can chickpeas, drained and rinsed (or ¾ to 1 cup dry chickpeas soaked)
• chili powder, to taste
• 4 cups shredded cabbage (green, red, or a combination)
• 1 tbs. plain vegan yogurt or vegan mayo (see note below)
• 2-3 tbs. sweet red chili sauce, divided (I use Mae Ploy sauce)
• lime juice of one small lime, or about 1 tbs. lime juice
• lime zest, about 1 tsp. or half a small lime (it’s worth adding, I promise)
• 1-2 green onions, sliced
• 6 corn tortillas; or, a WFPB-friendly tortilla shell of your choice to eat these like burritos
• Optional: Asian hot sauce (like Sriracha), cilantro

Note: I typically omit the 1 tbs. of yogurt/mayo because I’m lazy and I don’t feel that leaving out the 1 tbs. makes that big of a difference in this recipe. If you want to add it in, you can buy a small container of plain soy or almond yogurt instead of making the mayo yourself. If you want to make the Happy Herbivore mayonnaise this recipe calls for, here’s the recipe to make 1 cup of mayo: blend together one package of soft silken tofu (look for Mori-Nu brand) with 2-3 tbs. dijon mustard, 2 tsp. distilled white vinegar, then add lemon juice and agave nectar to taste)

Directions

Making the taco shells:

1. Follow the directions for making corn tortilla taco shells on my corn tortilla tacos recipe post. For this recipe I recommend not letting the tortillas get completely crispy and hard. I think they’re a bit better when they still have some give and bend to them, and it also makes them easier to take off the oven rack!

Making the chickpea filling and cabbage coleslaw:

2. When the taco shells are done (or while you’re still waiting on the oven to heat up), add chickpeas to a small bowl. Mash with a fork until they crumble. Sprinkle with chili powder (I recommend starting with a small amount, like 2-3 teaspoons, then adding more until it reaches a heat you like.)

3. In another small bowl, combine the cabbage with mayo (if using), 2 tbs. chili sauce, 1 tsp. lime zest, and lime juice to taste (again, I recommend adding small amounts at a time). Stir to combine. Taste test and see if you want to add more of any particular ingredient before the next step.

4. To the cabbage mix, add and stir in the green onions. Reserve some onion for garnish on top of the taco, if desired. If you want some heat in your tacos, add a little hot sauce to the cabbage mix and stir.

5. Spoon the chickpea mixture onto the bottom of the tacos. Top with the cabbage slaw. Optional extra garnish: green onions, cilantro, extra hot sauce drizzled over the top.