Healthy, plant-based tacos in 20 minutes? Let’s taco ‘bout it! Each bite brings a mouthwatering combination of spicy and creamy. Seasoned chickpeas are pan-sautéed to perfection, then stuffed into gluten-free tortillas spread with soft, spinach-swirled vegan cheese. You’re free to use store-bought vegan cream cheese or whip up this cashew version. We guarantee you’ll be extending Meatless Monday into Taco Tuesday from here on out.
Vegan Chickpea Soft Tacos
- Lemon wedges
- Green onions chopped
In skillet over medium heat, heat oil and sauté chickpeas, red pepper with garlic with curry powder, paprika and salt, 5-7 minutes.
In bowl, stir together spinach, parsley and cashew cream cheese.
On griddle, grill pan or skillet on medium-high heat, heat wraps one at a time 10-15 seconds per side.
On plates, lay out wraps and spread layer of cream cheese and spinach mixture across center and top with spoonfuls of chickpea mixture.
Garnish with squeeze of fresh lemon, green onions and sprouts.