Usually by the end of January in Texas I would be looking forward to the soon onset of spring and warming temperatures, but here in Calgary winter has a way of dragging on way too long. It really does not stop me though from day dreaming about the day when I will be running around the backyard barefoot in my favorite tank and cutoffs, checking on my veggie garden and playing fetch with the dogs, even if it doesn’t actually happen until the end of June. For now I can at least make these yummy roasted chickpea tacos with a citrus summer slaw with flavors and colors so bright that I can feel spring in the air.
Roasted Chickpea Tacos with Citrus Slaw
- 1-15 oz can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 8 fresh corn tortillas
- Citrus slaw (recipe below)
Preheat oven to 375°. Place chickpeas, oil, spices and salt in a large bowl and toss until the chickpeas are coated with spices. Spread the chickpeas onto a large baking sheet and roast in the oven for 12 minutes. Spoon the chickpeas onto the tortillas and top with citrus slaw.
- 2 cups red cabbage
- 1 cup green cabbage
- 1 large carrot, grated
- 1 jalapeño, thinly sliced
- ¼ cup fresh cilantro, finely chopped
- Honey Lime dressing (see recipe below)
In a large bowl combine all ingredients. Pour Honey Lime Dressing over top and toss until all of the veggie are well coated. Cover and refrigerate at least 30 minutes before serving. The slaw is great on its own, or atop roasted chickpea tacos.
Honey Lime Dressing
- 1/4 cup fresh lime juice
- 1 tablespoon Dijon
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
Place all ingredients in a small jar, put on lid and shake until well mixed.