Chermoula Chickpea Tacos
with Pickled Onion & Mint Yoghurt
- Almond
- Milk
- Gluten(Wheat)
These tacos hit all the right marks – they are full with pops of crunchy capsicum, saucy spiced chickpeas, crispy leaves and delicious creamy yoghurt. Not to mention they are high in fibre and protein. It’s a winner, winner veggie dinner!
Ingredients
1
onion
1
capsicum
1
tomato
1 bunch
mint
1 tin
chickpeas
1 packet
Slivered Almonds
(Contains: Almond)
1 sachet
chermoula spice blend
¾ packet
tomato paste
8
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
20 g
butter
(Contains: Milk)
¾ cup
water
Nutrition
Utensils
Cooking Steps
Thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
Thinly slice the capsicum into strips. Finely chop the tomato. Pick and thinly slice the mint leaves. Finely chop the garlic. Drain and rinse the chickpeas. In a second small bowl, combine the Greek-style yoghurt, mint and a drizzle of olive oil. Season with salt and pepper and set aside.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a generous drizzle of olive oil. Cook the capsicum until just tender, 3-4 minutes. Add the chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. Add the garlic, chermoula spice blend, butter and tomato paste (see ingredients) and cook until fragrant, 1 minute. Add the water, stir to combine and simmer until thickened, 1-2 minutes.
Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. Remove from the heat and set aside. Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: Add a splash of water if the chickpea mixture looks too thick.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by filling them with a helping of baby spinach leaves, chermoula chickpeas, tomato and pickled onion. Top with the mint yoghurt and toasted almonds. Sprinkle over a pinch of chilli flakes (if using).
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious blend of flavours and textures, with the mint yoghurt and pickled onion adding freshness.
- Ease of prep: Customers found this recipe quick and easy to prepare, making it a great option for weeknight dinners.
- Suggestions: Consider adding cucumber for extra freshness; some found the chermoula spices a bit strong, so adjust to taste.
- Next-day meals: Leftover chickpea mixture pairs well with tortilla chips for a tasty lunch the following day.
- Family-friendly: Several reviewers mentioned that kids and teenagers enjoyed this meal, making it a hit for family dinners.
