A super simple and flavorful gluten-free and vegetarian meal that comes together in 20 minutes (or less!)!
Spiced Chickpea Tacos with Kale Slaw
Savory, Cozy and Delicious!
By now you know, we are big fans of tacos….
First of all, who doesn’t love tacos? They taste great!
Second, I always know what to cook on Tuesdays– Taco Tuesday anyone?
And thirdly, and perhaps most importantly, they are easy and customizable — both of which are necessary feeding a family on a weekday.
You can basically take any ingredients you love, place it in a warm corn tortilla and you have yourself a meal!
The first time I made these particular tacos was by chance.
I had some leftover enchilada sauce (remember those super yummy Spinach & Artichoke Enchiladas?) and I needed a quick meal so I heated up some chickpeas with the sauce and made tacos using some Kale Slaw mix I had picked up at Whole Foods, some diced avocado, sprinkle of queso fresco, and, shown below, finished it off with some squirts of Sriracha.
It was beyond simple, quick and so delicious!
It has since become regular in our rotation whenever I need a quick meal for me and my husband (i.e. the boys aren’t addicted to chickpeas the way we we are!).
And when I can’t find a Kale Slaw, I just slice up some kale and mix it with any cole slaw mix. The combo is hearty, flavorful and nourishing.
All you need is chickpeas, an easy to make homemade enchilada sauce, an already made slaw mix, some kale and some gluten-free tortillas. We tend to use Siete Foods Almond Flour Tortillas which also happen to be grain free.
The enchiladas sauce is the only cooking and that takes about 10 minutes — 5 minutes to prep and 5 minutes to cook.
Recipe adapted from Cookie and Kate, all you need is: gluten-free all purpose flour, olive oil, vegetable broth, tomato paste, apple cider vinegar and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.
It comes together in minutes and requires whisking while you cook it so it doesn’t clump or burn, so I highly recommend measuring out all the ingredients ahead of time and putting near the stove before you start making it.
Then it’s smooth and creamy and packed with the yummiest flavor!
While this is already a super quick meal, you can speed it up even more by making the enchilada sauce ahead of time (takes about 10 minutes between prep and heating) and storing it in the refrigerator until ready to use.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
This super simple taco is a gluten free and vegetarian meal that is hearty, flavorful and nourishing. Chickpeas sautéed in homemade enchilada sauce and served with kale slaw, avocado, queso fresco (optional) and topped with a few squirts of Sriracha for extra flavor. And it all comes together in 20 minutes! Enchilada Sauce adapted from Cookie and Kate.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4-6 tacos
1 can chickpeas, rinsed and drained
3-4 tablespoons Enchilada Sauce (more or less according to taste)
1 cup Lactino Kale, sliced into thin strips
1 cup already made cole slaw mix (red cabbage, green cabbage carrots)
4-6 Gluten-free corn tortillas
1 avocado, diced
1/ 4 cup Queso Fresco (optional)
Sriracha Sauce for drizzle (optional)
Cilantro, for garnish
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce)
3 tablespoons olive oil
3 tablespoons gluten-free all-purpose flour
2 teaspoons ground chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons gluten-free plain tomato paste
2 cups gluten-free vegetable broth
1 teaspoon apple cider vinegar
Black pepper, to taste
Enchilada Red Sauce (makes 2 cups)
Measure the flour and spices into a small bowl and place your tomato paste near the stove.
In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Low heat to a simmer, whisking often, for 3-5 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
Keeps well in the refrigerator for several days.
Over medium heat, heat 1 teaspoon of olive oil in a small sauce pan or skillet (just enough to barely cover the pan) until shimmering. Add chickpeas and saute 1-2 minutes to warm.
Then add warm enchilada sauce. and stir to combine. Heat for 3-5 minutes to warm.
Kale Slaw & tortillas
Meanwhile mix kale and slaw in a small bowl.
Optional: Warm tortillas in a microwave by placing on a plate and losely covering with a slightly damp paper towel. This will help make sure the tortillas don't crack and give a better texture.
In each tortilla place some kale slaw mix, top with spiced chickpeas, then top with avocado, queso fresco if using, cilantro and a few squirts of Sriracha. Enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...