These tacos are so unique – flavors that are not typically seen in a taco, yet work so well together! They are plant-based, gluten free, and oh so flavorful. The chickpeas are your protein, the rice is your grain, the avocado is your healthy fat, and the radishes and red cabbage are your veggies, making these tacos a perfectly well-rounded meal.
What Equipment Do I Need?
You will need a few basic supplies to make this recipe. First, you will need a pot to cook the rice in and a fry pan to sauté the chickpeas in. You will also need a cutting board and knife to slice the radishes and chop the red cabbage. Lastly, you’ll need a small mixing bowl to create the chickpea sauce in.
To Pickle or Not to Pickle?
I included an option in this recipe to pickle the radishes, which I would definitely recommend! It adds an additional boost of flavor and it’s so simple to do. Slice your radishes as you would have already, pour white wine vinegar over them, and let them soak in this as you’re cooking other elements of the meal. By the time you’re done cooking, they’ll be ready to go.
Ingredients
Tacos
- Gluten Free White Rice
- Radishes
- White Wine Vinegar (Optional for pickling)
- Red Cabbage
- Avocados
- Gluten Free Corn Tortillas – I find that these hold up best when you microwave them for 30 seconds before loading up your taco.
- Sriracha – optional to drizzle over your tacos
Chickpeas
- Chickpeas
- Corn Starch
- Low Sodium Gluten Free Tamari
- Sesame Oil
- Maple Syrup
- Minced Garlic
- White Miso Paste
- Sesame Seeds – roasted or non-roasted is fine!
Substitutions
Tacos
- Gluten Free White Rice – I think white rice goes best in these tacos but if you’d prefer to swap this out for brown rice, you can.
- Gluten Free Corn Tortillas – If you’d prefer to use a different type of gluten free tortilla, you’re more than welcome to. I’ve found that the almond flour tortillas are great as well.
Chickpeas
- Corn Starch – If there is another starch thickener you’d prefer, you can swap this out. However, it could change the amount you need to use so just be mindful!
- Low Sodium Gluten Free Tamari
- Sesame Oil
- Maple Syrup
- Minced Garlic
- White Miso Paste
- Sesame Seeds – roasted or non-roasted is fine!
Recipe
Sticky Sesame Chickpea Tacos
Ingredients
Tacos
- 1 1/2 cups dry gluten free white rice
- 4 – 5 radishes
- 1 cup white wine vinegar (optional, depending on whether you'd like to pickle your radishes or not)
- 1/4 large head of red cabbage
- 2 – 3 avocados
- 16 gluten free corn tortillas
- sriracha (optional to drizzle over the top)
Chickpeas
- 2 cans of chickpeas
- 2 tbsp corn starch
- 1/2 cup low sodium gluten free tamari
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 1 1/2 tsp minced garlic
- 1/2 tsp white miso paste
- 2 tbsp sesame seeds
Instructions
- Cook rice according to package directions.
- Thinly slice your radishes. Optional – add them to a bowl with white wine vinegar to pickle them.
- Cut your cabbage into thin shreds.
- Drain and rinse your chickpeas. Coat them in corn starch. Add them to a large fry pan with extra virgin olive oil on medium heat. Cover. Sauté throughout cooking.
- Create your chickpea sauce by combining tamari, sesame oil, maple syrup, minced garlic, and white miso paste.
- Once the chickpeas have browned on multiple sides, mix in the chickpea sauce. Let cook uncovered until sauce has been completely absorbed/thickened by the corn starch.
- Turn off the burner. Add the sesame seeds to your chickpeas and stir.
- Cut your avocados into slices, removing the pits and skin.
- To make a taco: tortilla, white rice, a few radish slices, a small handful of red cabbage, chickpeas, a few avocado slices and top with sriracha.
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