Soft corn tacos filled with smoky smashed chickpeas, pickled onions and avocado.Yum!

smoky chickpea tacos with avocado and pickled onion




Yield About 6 tacos


Pickled Onion:



  1. Make the pickled onion: Dissolve the salt and sugar with the vinegar in a bowl. Add the onion and toss around to coat. Let stand 15 minutes to soften.
  2. Heat the olive oil in a sauté pan over medium heat. Cook the jalapeno, garlic and a pinch of salt a few minutes until softened and fragrant. Stir in the paprika and stir 30 seconds, then add the chickpeas and ¼ cup water. Cover and simmer 5 minutes.
  3. Remove from the heat and mash the chickpeas coarsely with a potato masher or wooden spoon. Taste the chickpeas and season with more salt if needed.
  4. Heat the tortillas directly over a medium gas flame on the stovetop until lightly browned, about 30 seconds per side (use a pair of tongs). Stack on a plate and cover with a towel to keep warm. If you don't have a gas stove, heat the tortillas one by one in a small heavy skillet over medium-high heat.
  5. Make each taco with some of the the chickpeas, lettuce, cilantro, avocado, onion, cheese and cucumber. Squeeze lime juice over each taco and serve.

Courses taco/main dish

Cuisine vegetarian

Recipe by Familystyle Food at