Spicy Chickpea Asian Tacos with Tahini Sauce

Sauce Ingredients:

• 1/4 cup tahini
• 3 tablespoons warm water
• 1 1/2 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 1 teaspoon agave
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 2 cloves minced garlic

Spicy Chickpeas

• 1 tablespoon olive oil
• 3 cups cooked chickpeas
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon soy sauce or tamari
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Instructions:

1. Make the tahini sauce by mixing all of those ingredients together until smooth.  Place in fridge until ready to serve.
2. Heat the oil in a wok or skillet over medium-high heat.  Add the chickpeas and fry them until they start to to brown and pop.  This takes around 5 minutes.  In a small bowl mix together the lemon juice, maple syrup and soy sauce.  Pour the mixture and the rest of the spices over the chickpeas and stir.  Continue cooking for 1 to 2 minutes until the chickpeas are golden brown!
3. Serve over corn tortillas or lettuce wraps with sliced cucumber and carrots.  Drizzle the tahini sauce on top and you are all set!

We hope you enjoy!

Want help with plant based cooking techniques, ingredient substitutions or setting up your plant based pantry?

Buy our ebook Green Zone Plant Based Cooking Guide for only $14.95!