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Smashed Chickpea Tacos with Charred Jalapeño, Pickled Rhubarb & Peanut Salsa

V
V*
DF
GF
Serves
2 (6-8 tacos)
Cook Time
30 minutes

Am I late to this smashed taco trend? I definitely am late to this smashed taco trend. We’ve gone meatless of course with smashed chickpeas as the star, plenty of spices and egg or plant based alternative to bind it all. The salsa to accompany is DELICIOUS so I’d really recommend getting some pickled rhubarb or making some. If not then pickled onion would do the job too.

Am I late to this smashed taco trend? I definitely am late to this smashed taco trend. We’ve gone meatless of course with smashed chickpeas as the star, plenty of spices and egg or plant based alternative to bind it all. The salsa to accompany is DELICIOUS so I’d really recommend getting some pickled rhubarb or making some. If not then pickled onion would do the job too.

IngredientsMethod

Ingredients

For the smashed chickpeas
  1. Chickpeas |570g jar| drained
  2. Chipotle paste |1.5 tbsp|
  3. Smoked paprika |2 tsp|
  4. Ground cumin |1 tsp|
  5. Ground coriander |1 tsp|
  6. Garlic granules |1 tsp|
  7. Onion granules |1 tsp|
  8. Zest of lime|½ lime|
  9. Lime juice |½ lime|
  10. Salt | | to taste
  11. Eggs | 2 | whisked
  12. OR ground flax or chia seeds | 1.5 tbsp | + 4 tbsp water, soaked for 20 mins (for a plant based binder)
  13. Oil |Drizzle|
For the salsa
  1. Jalapeño or mild green chillies |2|
  2. Roasted peanuts |4 tbsp| roughly chopped
  3. Pickled rhubarb |4 tbsp| or red picked onion, chopped and drained
  4. Fresh coriander |Generous handful| roughly chopped
  5. Lime juice |½ lime|
  6. Salt |Pinch|
  7. Extra virgin olive oil |1-2 tbsp|
To serve
  1. Small tortillas (corn or flour) |6|
  2. Hot sauce | | your favourite one
  3. Cheese of choice | | crumbled
  4. Fresh coriander | |
  5. Fresh lime wedges | |

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Make the chickpea mix
  1. Add the chickpeas, chipotle paste, spices, lime zest and juice to a bowl and season with salt
  2. Crush with a fork until mostly smooth
  3. Stir through half the egg or plant-based binder
  4. Fry a little bite sized patty
  5. If it is a little crumbly, add the remaining egg
  6. Taste the patty and season accordingly
  7. Set the mixture aside
Make salsa
  1. Optionally blowtorch the jalapeño until charred, steam and allow to cool
  2. Remove the seeds of the jalapeño if desired and chop
  3. In a small bowl, combine the chopped jalapeño, peanuts, pickled rhubarb or onion, coriander, extra virgin olive oil, lime juice and a pinch of salt and stir to combine
  4. Taste and season if needed
Cook
  1. Heat a wide frying pan over medium-high heat with a little oil
  2. Add 1/6th of the chickpea mix directly onto one side of each tortilla
  3. Place chickpea-side down in the pan and press firmly with a burger press or base of a saucepan
  4. Cook 2-3 minutes until deeply golden
  5. Flip and cook 1-2 minutes more until the tortilla is toasted
Serve
  1. Plate up the tacos
  2. Top with the salsa, hot sauce, cheese of choice and more chopped coriander
  3. Serve with lime wedges

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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smashed-chickpea-tacos-with-charred-jalapeno-pickled-rhubarb-peanut-salsa