Living in Texas means that I eat a lot of tacos. It isn’t just a stereotype, tacos are absolutely a food group in Texas. I can recall days where I ate tacos for breakfast, lunch and dinner. The other day, the words ‘chickpea asada’ popped into my head. I don’t know whether it was divine intervention or my stomach but I became really excited about this idea.
I often make a crockpot of dried chickpeas on Sundays to have on hand all week. You could also use canned chickpeas, of course. I seasoned the chickpeas with classic asada flavors and topped it with my carrot salsa and crumbled queso fresco for a quick dinner. To make this vegan, you could use a vegan cheese or leave the cheese off (it doesn’t really need cheese, this is plenty flavorful).
- 1 can chickpeas, drained and rinsed
- 1 T olive oil
- 1/4 t pepper
- Salt, to taste
- 1/4 t garlic powder
- 1/4 t cumin
- 1/4 t chili powder
- 1/8 t onion powder
- 1 T lime juice
- Corn tortillas
- Salsa of your choice
- Queso fresco (optional)
- Heat the oil in a skillet over medium heat. Add the chickpeas and toss so the oil coats the chickpeas.
- Season with the pepper, salt, garlic powder, cumin, chili powder and onion. Stir to evenly distribute the spices. Allow to cook for a minute, stirring occasionally.
- While the chickpeas are cooking, start to warm up your tortillas.
- Add the lime juice to the chickpeas, stir and continue to cook until the lime juice has evaporated.
- Put the flavored chickpeas onto the corn tortillas, top with salsa and cheese.