Peanut Chickpea Tacos
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Running on Real Food · by Deryn Macey★ 5.0 (6)

Peanut Chickpea Tacos

NUTRITION · PER SERVING20M COOK
CAL 31%·PRO 41%
CARBS 76G50% OF CAL
17G FIBER0G ADDED0G INTRINSIC41G OTHER19G TOTAL SUGAR
FAT 25G37% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based tacos filled with spicy peanut chickpeas and a simple cabbage slaw. Satisfying, easy to make, and full of bold Asian-inspired flavors.

mainamericantacobeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 200 g coleslaw cabbage mix (about 3 ½ cups)
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 4 green onions (thinly sliced)
  • 1/4 cup finely chopped cilantro
  • salt and pepper
  • 3 tbsp natural peanut butter (45 g)
  • 1 tsp seasoned rice vinegar
  • 1 tbsp maple syrup
  • 1-2 tsp Sriracha or sambal oelek
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove (minced)
  • ¼ tsp ground ginger
  • 3-4 tbsp warm water (to thin)
  • 15 oz can chickpeas (drained and rinsed)
  • 2 tsp oil or water
  • 1/2 of a red bell pepper (diced)
  • 1 shallot (peeled and thinly sliced (50 g))
  • 3 tbsp toasted peanuts or cashews (for topping)
  • finely chopped cilantro (for topping)
  • 6 corn or flour tortillas
PREP
10M
SODIUM
1231MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.