Sticky Sesame Chickpea Tacos
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.
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.