Jerk Chickpea Tacos with Melon Salsa

Prep Time: 15

Cook Time: 30

Total Time: 1 15

Servings: tacos

Course: Main Dish

Cuisine: Tropical

Author: Heather Nicholds

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