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Chickpea Breakfast Tacos

Name: Chickpea Breakfast Tacos
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 8 pcs taco shells; 1 cup lettuce (shredded); 1 pc avocado (sliced); 1 pc lime; 1 pc chickpeas; 1 tbsp olive oil; 1 pc red onion (diced); 0.5 cup Zucchini (diced); 1 pc tomato, medium (diced); 0.25 cup coconut milk; 0.5 tsp salt; 0.5 tsp garlic powder; 0.5 tsp coriander, ground; 0.25 tsp turmeric powder; 1 tbsp nutritional yeast

These Gut-Nourishing Mediterranean Chickpea Tacos are a delicious and easy way to support your gut health. Made with whole foods, this recipe is packed with protein and provides a variety of nutrients that will nourish your gut microbiome. The added spices, including turmeric and nutritional yeast, provide additional gut-boosting benefits. Best of all, this recipe is easy to make in just one pot.

Serves

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Ingredients

Serves4

For the tacos

8 pcs taco shells
1 cup lettuce(shredded)
1 pc avocado(sliced)
1 pc lime

For the chickpea filling

1 pc chickpeas
1 tbsp olive oil
1 pc red onion(diced)
1/2 cup Zucchini(diced)
1 pc tomato, medium(diced)
1/4 cup coconut milk

For the spice mix

1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp coriander, ground
1/4 tsp turmeric powder
1 tbsp nutritional yeast

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Instructions

Wash and rinse the chickpeas. Mash with a fork while still keeping some texture.
Add the spice mix to the mashed chickpeas and mmix until combined.
Put a medium non-stick pan over medium heat. Add olive oil and diced red onion. Sauté the onions until they soften. Add tomatoes and zucchini. Sauté for 3-4 minutes under constant stirring.
Transfer the chickpea mash and coconut milk into the pan and stir until combined. Turn down the heat and stirr well so the chickpeas don't burn. Add more coconut milk if needed. Cook for 4 minutes.
Assemble the tacos with shredded lettuce as the base. Chickpeas filling and top with shredded purple cabbage, avocado and lime.