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Asian Rainbow Chickpea Tacos

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These are not your average tacos, we are blowing it up with an ultra-flavorful East meets West twist! These healthy Asian Rainbow Chickpea Tacos are so flippin’ delicious with feel-good ingredients bathed in amazingly bold Asian sauce, all piled high on a tasty tortilla; it just can’t be beat. Hearty chickpeas, zesty red onions, crisp red bell peppers, sweet carrots, and nourishing kale come together in the most flavorful way. This dish is sure to have the whole family seated at the table in a flash.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

It took forever to get Mom onboard with the idea of Asian tacos.  I finally had to make them to convince her that it was a good idea. AND boy was it ever, I think I even surprised myself. LOL

These Healthy Asian Tacos are so good, I could have eaten every single taco all by myself.  They were finger licking delicious!

Seriously Good Eats!

If you are looking for a dish that will bring the Omnivores over to our side of the fence, this is definitely a dish that will do the trick. They are just that yummy!

Glorious Greens

You can use any greens you like in this recipe, but I love me some Tuscan kale and I use it every chance I get.  Just make sure you chop your greens up into bite-size pieces, unless of course you are using spinach, and we ALL know what happens there . . . serious shrinkage.  LOL

Asian Mango Slaw

The Asian Mango Slaw is a beautiful topper to these tacos; however, I do want to state that these tacos are super delicious without the slaw too!  We ate them multiple times, with and without the slaw and frankly, these tacos are just so perfectly perfect without the slaw and with it.

We couldn’t make up our minds on how we liked them the most, so we are providing the slaw recipe so you can decide yourself.

I’ll let Mom tell you more, especially since she wasn’t initially onboard!  😛

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

Yes, yes, yes, Monkey had to do some major convincing to get me to agree to Asian Tacos.  I guess, I just couldn’t conceive of the idea and how that would work out. You would think that I would know by now to just let things happen, but I am kind of old school, while Monkey is more adventurous when it comes to food.  The combination of the two of us… well it just works.   We both draw on different culinary experiences and together we make a great team!

I really hope you aren’t like me and jump in with this recipe, trust me, you won’t be sorry!

If you try this taco recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

  • Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot/skillet with a tight-fitting lid.

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Asian Rainbow Chickpea Tacos


  • Author:
    Monkey and Me Kitchen Adventures

  • Prep Time:
    13 Minutes

  • Cook Time:
    12 Minutes

  • Total Time:
    25 Minutes

  • Yield:
    About 10 tacos 1x

  • Category:
    Dinner

  • Method:
    Stovetop

  • Cuisine:
    Asian


Print Recipe


Description

These are not your average tacos, we are blowing it up with an ultra-flavorful East meets West twist! These healthy Asian Rainbow Chickpea Tacos are so flippin’ delicious with feel-good ingredients bathed in amazingly bold Asian sauce, all piled high on a tasty tortilla; it just can’t be beat. Hearty chickpeas, zesty red onions, crisp red bell peppers, sweet carrots, and nourishing kale come together in the most flavorful way. This dish is sure to have the whole family seated at the table in a flash.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


Ingredients


Scale

  • 1 small red onion, small dice
  • 1 red bell pepper, thinly sliced
  • 1 carrot, sliced into very thin matchsticks
  • 115 oz. can chickpeas, drained and rinsed
  • 3 cups chopped Tuscan (Lacinato/dinosaur) kale *

Sauce Ingredients:

  • 2 Tablespoons organic maple syrup
  • 3 Tablespoons reduced sodium tamari * (see notes)
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon mirin *
  • 1 Tablespoon minced garlic
  • 1 teaspoon lime juice
  • 1 Tablespoon toasted sesame seeds (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili garlic sauce *
  • 1 teaspoon cornstarch (or arrowroot powder)

Other Optional Ingredients:

  • Taco shells/tortillas
  • Chopped green onions
  • Chopped cilantro
  • Asian Mango Slaw


Instructions

  1. Place the Sauce Ingredients in a small bowl, whisk well to combine, set aside.
  2. Prep all veggies because this recipe comes together quickly, set aside. Remove the tough center vein on the kale before chopping.
  3. In a large ceramic/enamel lined Dutch oven/pot (or similarly large skillet) add the diced red onion, red bell pepper, and carrot, sauté over medium-high heat and cover with a tight-fitting lid for 7 to 9 minutes to soften the veggies. Add a tablespoon or so of water to prevent burning, if needed.
  4. Add the sauce mixture, chickpeas and kale, mix well to coat everything. Put the lid on for a few minutes to slightly soften the kale.
  5. Serve immediately in your favorite taco/tortilla shell with your favorite toppings.


Notes

*Kale:  We love to use Tuscan kale for this recipe. Other types of kale will work for this recipe; however, you may need to massage it before adding it to the dish.  Tuscan kale also known as Lacinato kale or dinosaur kale is a beautiful heirloom type of kale popular in Italy, especially Tuscany, hence Tuscan kale.  It works really well for this dish because it is not quite as fibrous as other kales.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Mirin: We used Eden Foods Mirin, rice cooking wine. Check the ingredient label to make sure the mirin you use doesn’t include refined sugar.

*Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce brand since the amount used is so tiny, or you can make your own by placing 4 spicy chili peppers, seeded (use gloves) into a food processor along with 1 heaping Tablespoon of minced garlic (about 4 to 5 cloves), 1 ½ teaspoons of maple syrup, 2 Tablespoons of white vinegar, ½ teaspoon cayenne pepper, 1 Tablespoon water, and a pinch of sea salt.  Blend until smooth, do not puree, you want some texture.  Place in a small pan and simmer over medium heat for 8 to 10 minutes. Refrigerate in a tightly sealed jar. We used 4 Fresno peppers. If you use hotter peppers, cut back on the cayenne pepper.

*Toasted Sesame Seeds:  If you cannot find toasted sesame seeds, you can easily make your own. Preheat a nonstick skillet over medium heat on the stove.  When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet.  Be careful, they burn easily.  Note:  You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.

*Serving:  Makes about 10 tacos

*Storage: Refrigerate and use within 5 days.

*Nutritional Information: Only includes the filling, not the taco shell/tortilla. Does not include optional add-in of sesame seeds.



This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

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