Mole-Spiced Chickpea & Grilled Zucchini Tacos
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 16- ounce can chickpeas (drained and rinsed)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon ancho chili powder
- ¼ teaspoon paprika
- ¼ teaspoon light or dark brown sugar
- ¼ teaspoon cocoa powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon cumin
- ¼ teaspoon each salt & pepper
- 2 medium zucchini (cut into 1/4-inch coins on the slight diagonal)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon each salt & pepper
- 5 small radishes (sliced thin and halved)
- 5 tablespoons rice wine vinegar
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ¼ cup greek yogurt
- 2 tablespoons lime juice
- 1/4 teaspoon kosher salt (divided)
- 2 tablespoons pepitas
- 1/2 teaspoon extra virgin olive oil
- 8 corn tortillas
- 2 cups microgreens
- 3 tablespoons French feta or cotija cheese (crumbled)
Instructions
- 1
Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.
- 2
Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.
- 3
Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and 1/8 teaspoon salt until smooth. Set aside.
- 4
Toast the pepitas. In a medium or large pan over medium heat, warm 1/2 teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with 1/8 teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!
- 5
Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.
- 6
Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
- 7
Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!