Vegan Chickpea Tacos With Creamy Cashew Dill Sauce

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:

  1. 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.
  2. Add chickpeas and prepare dinner till starting to crisp. Stir in garlic powder and lemon juice. 
  3. 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.
  4. In a dry pan, gently heat tortillas. Fill every tortilla with chickpea combination and drizzle with sauce.