Vegan Chickpea Tacos With Creamy Cashew Dill Sauce
1 min read
Golden chickpeas are paired with a cool, creamy sauce for these ultra-simple tacos. Add sliced avocado, spiced and roasted potatoes, or crisp-and-cool chopped lettuce for various variations on these foolproof tacos.
What you want:
For the chickpeas:
1 tablespoon olive oil
¾ purple onion, chopped
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1 cup chickpeas, dried
1 teaspoon garlic powder
2 tablespoons lemon juice
For the cashew dill sauce:
¾ cup cashew, soaked
¾ cup water
1 tablespoon dill
1 tablespoon dietary yeast
½ teaspoon salt
4 cassava or flour tortillas, for serving
What you do:
- In a pan over medium warmth, heat oil and add onions. Prepare dinner for 2 minutes, then add oregano, chili powder, and salt. Sir gently till browned.
- Add chickpeas and prepare dinner till starting to crisp. Stir in garlic powder and lemon juice.
- For the cashew dill sauce, right into a blender, add cashews and water and mix till clean. Add dill, dietary yeast, and salt and pulse for a few seconds.
- In a dry pan, gently heat tortillas. Fill every tortilla with chickpea combination and drizzle with sauce.
