It’s taco Tuesday again and I have a thing for vegetarian tacos. This time I made an apple and cabbage slaw with buttermilk dressing. And for protein, I made my tamarind roasted chickpeas again. It’s such a delicious combination. Tangy, sweet and spicy!
This recipe is for 12 small tacos.
12 small tortillas
For the tamarind roasted chickpeas:
260grs of canned chickpeas, drained
2 tablespoons of tamarind paste
4 tablespoons of brown sugar
2 tablespoons of olive oil
2 tablespoons of honey
Pinch of salt
Pinch of Pepper
Pinch of cayenne
For the Slaw:
4 cups of finely chopped cabbage
1 apple, shredded or julienned (I used Royal Gala)
For the slaw dressing:
1/3 cup of buttermilk
1 teaspoon of mustard
1 tablespoon of finely chopped parsley
¼ cup of apple cider vinegar
¼ cup of Greek yogurt
3 tablespoons of honey
1 tablespoon of sugar
Celery salt to taste (I used about 1 teaspoon)
Pinch of chili flakes
1 avocado, thinly sliced
Chili flakes to taste (optional)
1 chopped red chili (optional)
Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Whisk the tamarind paste, brown sugar, olive oil, honey, cayenne, salt and pepper. Then add the drained chickpeas and mix well. Spread the chickpeas on the prepared baking sheet. Roast them for 15 minutes. Then stir and increase the temperature to 180C/350F. Roast them for an extra 20 minutes. Turn off the oven and keep the chickpeas in the oven until ready to serve.
To make the slaw, whisk all of the ingredients for the dressing in a medium bowl. In another bowl, mix the cabbage with the apple. Then pour in the dressing and mix well. Let it rest in the fridge for about 30 minutes.
Once the slaw has rested in the fridge and you are ready to serve, warm up the tortillas in a pan and remove the roasted chickpeas from the oven. Place some of the slaw on each tortilla. Add the roasted chickpeas, a few coriander leaves and avocado slices. Top with chili flakes and chopped red chili to taste. Enjoy!