Spicy BBQ Chickpea Tacos with Broccoli Slaw & Quick Guacamole
Crispy chickpeas tossed in Spicy BBQ sauce and topped with refreshing broccoli slaw and cool guacamole make the perfect chickpea tacos for a weeknight meal.
Ingredients
For The Spicy BBQ Chickpeas
- 3 Cans No-Salt Added Chickpeas
- Olive Oil
- Salt & Pepper to taste
- 2 Tbsp Vegan Butter
- 1 Cup BBQ Sauce
- ¼ Cup Franks Red Hot Sauce
- Taco Sized Flour Tortillas
For The Broccoli Slaw
- 3 Cups Broccoli Stems (2 medium/large sized stems) Shredded
- 1 ½ Cups Carrot (1 large) Shredded
- 1 Cup Celery (2 large stalks) Shredded
- ½ Cup Cilantro
- Juice of 1 Lime
For The Quick Guac
- 2 Avocados
- Juice of ½ a lime
- ¼ Cup Red Onion Finely Diced
- ¼ Cup Tomato Chopped
Instructions
Make The Chickpeas
- Preheat the oven to 400°
- Drain and rinse the chickpeas - you can reserve aquafaba for later use
- Spread chickpeas on a baking sheet, toss with 1 tablespoon olive oil, salt and pepper
- Bake for 20 mins
- While chickpeas are baking add butter to a small saucepan over medium heat
- Once butter is melted add BBQ sauce and Hot Sauce to the pan and stir
- Once the chickpeas have baked, reserve 1/4 cup of Hot BBQ sauce and toss the chickpeas in remaining sauce
- Spread chickpeas on a baking sheet and bake for another 15 minutes
Make The Broccoli Slaw
- Add shredded broccoli, carrots, celery and cilantro to a large bowl and mix together
- Squeeze lime juice into the bowl and season with salt to taste
- Toss together until fully mixed and set aside
Make the Quick Guacamole
- Add the avocados to a small bowl and smash with a potato masher or fork
- Add onions and tomatoes and stir
- Add lime juice and salt to taste and stir
Make The Tacos
- When the chickpeas have finished cooking warm up the tortillas if desired
- Add chickpea filling to tortillas
- Top with the broccoli slaw and guac
- Drizzle with remaining Hot BBQ Sauce
- Serve immediately
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