Jerk Chickpea Tacos with Melon Salsa
Servings: 8 tacos
Ingredients
Jerk Chickpeas
- 1 19 oz can chickpeas, or 2 cups cooked
- 2 Tbsp onion, minced
- 2 tsp allspice
- 2 tsp cinnamon
- 2 Tbsp dried thyme
- 1 1/2 tsp black pepper
- 1 tsp smoked paprika, if you can't find smoked, just omit this
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- 2 Tbsp unrefined sugar
- 2 Tbsp olive oil
- 1 lime, zested and juiced
Melon Salsa
- 1/2 cantaloupe, chopped (about 2 cups)
- 1 jalapeno pepper, seeded and finely minced
- 1/4 onion, finely diced
- 1/4 cup fresh cilantro, or parsley, minced
- pinch sea salt, to taste
Tacos
- 8-10 corn tortillas, or whole grain wraps
- 1 avocado, chopped
- 1 cup lettuce, shredded
Instructions
Jerk Chickpeas
- In a bowl or container, mix together the spices, salt, sugar, and olive oil, along with the zest from the lime. Toss the chickpeas to coat. Leave them to marinate for 30 minutes.
- Bake in an oven, toaster oven or BBQ preheated to approx 400F for 15 minutes, or until slightly dried and crispy.
Salsa
- Toss all of the salsa ingredients together, and leave to marinate while the chickpeas are marinating.
Tacos
- Warm the tortillas by putting in a dry skillet or oven for a couple of minutes, turning midway. Scoop some chickpeas, avocado and salsa into a tortilla, along with a handful of lettuce, and serve along with a lime wedge to squeeze over it.
Notes
This scales up really well, and if you're making larger quantities consider adding chopped cauliflower to the chickpeas for added nutrients and texture.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 379mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1700IU | Vitamin C: 31.4mg | Calcium: 60mg | Iron: 3.2mg
2 Comments
2 Comments
Leave a reply
You must be logged in to post a comment.