Ingredients (5 tacos):
For the Crispy Dijon Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
2 tbs avocado oil
1 tbs Dijon mustard
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Tahini Slaw:
2 cups shredded purple cabbage
1 carrot, grated
¼ cup fresh cilantro, chopped
¼ cup tahini
2 tbs lemon juice
½ tsp salt
2-3 tbsp water (to thin the dressing)
For Assembly:
5 small corn tortillas
1 avocado, sliced
Lemon wedges (for serving)
Hot sauce (optional)
Directions:
1. Preheat the oven to 400°F (200°C). Pat the drained chickpeas dry, then toss with avocado oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and crispy.
2. Toss the roasted chickpeas in the Dijon mustard to coat evenly.
3. Combine shredded cabbage, carrot, and cilantro. Whisk tahini, lemon juice, salt, and water. Toss the slaw with the dressing.
4. Warm tortillas in a dry skillet for 30 seconds on each side or wrap in foil and heat in the oven.
5. Assemble Tacos- Spread tahini slaw on tortillas, top with Dijon chickpeas, sliced avocado, and a squeeze of lemon. Add hot sauce if desired.
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材料 (5份)
脆皮鷹嘴豆玉米餅：
1 罐（15 盎司）鷹嘴豆, 瀝乾並沖洗
2 大匙牛油果油
1 大匙狄戎芥末
½ 茶匙大蒜粉
½ 茶匙煙燻辣椒粉
1/4 茶匙鹽
1/4 茶匙黑胡椒
芝麻醬沙拉：
2 杯 紫甘藍絲
1 根胡蘿蔔, 磨碎
¼ 杯新鮮香菜, 切碎
¼ 杯芝麻醬
2 大匙檸檬汁
½ 茶匙鹽
2-3湯匙水（稀釋調味料）
組裝：
5 個小玉米餅
1 個酪梨, 切片
青檸 (乘盤用)
辣醬 (可選）
做法：
1. 將烤箱預熱至 400°F (200°C)。將瀝乾的鷹嘴豆拍乾, 然後加入牛油果油, 大蒜粉, 煙燻辣椒粉, 鹽和胡椒。鋪在烤盤上, 烤 20-25 分鐘, 中途攪拌, 直到金黃酥脆。
2. 將芥末加在烤鷹嘴豆中，使其均勻覆蓋。
3. 將切碎的高麗菜, 胡蘿蔔和香菜混合。攪拌芝麻醬, 檸檬汁, 鹽和水。將沙拉與調味料攪拌。
4. 將玉米餅放入乾煎鍋中，每面加熱 30 秒，或用箔紙包裹並在烤箱中加熱。
5. 組裝玉米餅 – 將芝麻醬塗在玉米餅上, 上面放上第戎鷹嘴豆, 切片酪梨和檸檬汁。如果需要的話可以加辣醬。