Vegan Breakfast Tacos
By: Sammy Jones
Start Taco Tuesday in the AM. Packed with protein, fibre and a variety of veggies, these breakfast tacos are a delicious way to fuel your morning.
Ingredients
2 x 400g tins chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
½ tsp garlic powder
½ tsp chilli powder
Salt & pepper, to taste
2 ripe avocados
Juice 1 lime
Salt & pepper, to taste
8 small corn or flour tortillas
Mixed lettuce leaves
Mixed lettuce leaves
Fresh coriander, chopped (optional)
Hot sauce or salsa (optional)
Method
Preheat oven to 200°C and line a baking tray with baking paper.
In a large bowl, combine the chickpeas, olive oil, ground cumin, paprika, garlic powder, chilli powder, salt and pepper and toss to combine.
Spread the chickpeas evenly on the baking tray and roast in the oven for 20-25 mins or until the chickpeas are crispy and golden brown. Remove from the oven and set aside.
In a separate bowl, scoop the flesh from the avocados and add the lime juice, salt and pepper. Using a fork, mash the avocado. Adjust seasoning accordingly.
Warm the tortillas according to the package instructions until soft and pliable.
To assemble the tacos, spread a spoonful of smashed lime avocado onto each tortilla. Top with a generous portion of roasted chickpeas and add lettuce leaves, sliced red onion and chopped fresh coriander. Drizzle hot sauce or salsa if desired.
Serve immediately.
Tip: For added crunch and texture, include additional toppings such as pickled jalapeños, a sprinkle of toasted pumpkin seeds, vegan sour cream or dairy-free cheese.
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