Chickpea Crumble Tacos
These fresh, meatless tacos get their satisfying texture and flavor from using dried chickpeas. In a pinch, swap in two 15-oz. cans chickpeas, drained, rinsed, and patted dry. Also try this versatile filling in enchiladas or burritos.
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.