CHICKPEA TACOS 🌮
Right here is the perfect, plant based 5 minute meal! Packed full of protein and good micronutrients 🥑you need;
serves 2)
1 tin of chickpeas drained and washed
1/2 a fajita seasoning pack
Tbsp nutritional yeast
4 wholemeal medium sized wraps (I hang them into the cracks of the oven shelf to get a taco shape and oven for a couple of minutes to harden up!)
2 small avocados
2 limes
Grated red cabbage
Tsp dairy free yoghurt
Coriander
Pumpkin seeds
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Fry your drained chickpeas in coconut oil, add the fajita seasoning, pink salt and pepper and a tbsp of nutritional yeast (gives it a cheesy flavour and makes them go more crispy!) fry them for 5 minutes.
Mash the avocados with a handful of coriander, tsp yoghurt, half a lime, pink salt and pepper.
Then squeeze the other half a lime on the thinly sliced red cabbage and crack some pink salt on there.
Then assemble your tacos and add extra coriander, pumpkin seeds and limes on top! YUUUM!