Annie & Skyler It’s now officially astronomical spring, Orbiters! The FIO gardens are about to become flush with vibrant green herbs, and we couldn’t be happier. Chives are always the first to break through the icy soil, and then cilantro, and dill will pop up shortly after. And the baby parsley plants—both curly and flat-leaf— are getting bigger everyday underneath grow lights. BRING. IT. ON!
Whether you harvest herbs from your garden or get them elsewhere, now’s the time to go big. Nothing screams SPRING like verdant, herb-packed meals, after all! And these gorgeous spring herbs tend to die back as soon as that intense summer heat hits, so we are always thinking of new ways to use this flavorful bounty while it’s there.
Perfect for a meat-free Monday OR taco Tuesday, these meat-free, herb-packed tacos—essentially a mash-up of tacos and falafel—are a perfect reason to give those herbs a good haircut. The pulverized chickpeas take on a meaty, satisfying texture that we LOVE when combined with the freshness of the herbs.
The taco filling calls for dried chickpeas that require soaking for at least 12 hours, so you’ll need to plan ahead when making them. What about canned chickpeas, you ask? Well, the secret to the crunchy, light texture in this taco filling is the *uncooked* chickpeas. If the chickpeas are already cooked (as in canned ones), the mixture won’t brown properly, resulting in reduced crispness and flavor.
Taco Top-Offs Cheese, lettuce, and lime wedges are all well and good, but try these less-expected, spring-time-fresh taco toppers for even more impact.
- Pickled red onion or ramps
- Sliced radishes
- Shredded baby spinach or arugula
- Chopped fresh mango
- Chopped rhubarb
- Slivered snow peas
- Mexican crema
- Shredded carrots
ENJOY!! HAPPY SPRING, YA’LL!
Chickpea Crumble Tacos
Ingredients
- 6 to 8 oz. dried chickpeas, rinsed
- Handful fresh cilantro or parsley, coarsely chopped
- Handful fresh chives, coarsely chopped
- Juice of ½ a lime
- 5 Tbsp. corn or olive oil
- 2 tsp. ground cumin
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 clove garlic, finely chopped
- 1/2 tsp. black pepper
- 1/4 to 1/3 cup salsa verde or other desired salsa
- Taco shells or tortillas, warmed
- Desired toppings, such as pickled red onion, queso fresco, sliced radishes, Greek yogurt, additional salsa, and/or hot sauce
Instructions
- In a large bowl or container combine chickpeas with 6 cups water. Cover and chill 12 to 24 hours. Rinse and drain chickpeas.
- In a food processor combine chickpeas, cilantro, chives, lime juice, 2 Tbsp. of the oil, the cumin, baking soda, salt, garlic, and pepper. Pulse until finely chopped, then pulse several more times until mostly ground and mixture sticks together.
- Heat a large nonstick skillet (use oven-safe nonstick skillet if baking mixture) over medium-high heat. Add the remaining 3 Tbsp.oil. Cook the chickpea mixture in the hot oil, stirring and breaking it up, about 15 minutes or until browned and tender, stirring frequently (If desired for convenience, start browning on the stovetop, then transfer skillet to a 375°F oven and bake, stirring occasionally, until browned.) Stir in salsa to moisten mixture.
- Serve mixture in tacos shells with desired toppings.
