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Mexican Recipes
Mexican Smashed Chickpea Tacos

Mexican Smashed Chickpea Tacos

with Avocado & Cheddar

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Rated 2 / 4out of 4 ratings
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Change up your taco order with these legume-packed versions that use satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and creamy avocado, this meal has a bit of everything for a Mexican feast!

Allergens:MilkGluten
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 tin

chickpeas

2 clove

garlic

1 head

cos lettuce

1 unit

cucumber

1 unit

avocado

½ sachet

Mexican Fiesta spice blend

¾ tin

tomato paste

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

20 g

butter

(ContainsMilk)

¾ cup

water (for the veggies)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3580 kJ
Fat44.1 g
of which saturates16.7 g
Carbohydrate76.3 g
of which sugars15.1 g
Protein29.1 g
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Pickle
Pickle
1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Prep
Prep
2

Drain and rinse the chickpeas. Finely chop the garlic. Shred the cos lettuce. Thinly slice the cucumber into thin batons. Dice the avocado.

Cook
Cook
3

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the garlic, Mexican Fiesta spice blend (see ingredients list) and tomato paste (see ingredients list) and cook until fragrant, 1 minute. Add the chickpeas and the water (for the chickpeas) and bring to a simmer. Simmer until thickened, 3 minutes.

Mash
Mash
4

Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce is thick. Season to taste with salt and pepper. TIP: Add a splash of water if the chickpea mixture is too thick for your liking.

Tortillas
Tortillas
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Serve
Serve
6

Drain the pickled onion. Bring your tacos by filling the tortillas with a helping of shredded cos lettuce, smashed chickpeas, shredded Cheddar cheese, a dollop of Greek yoghurt, avocado, cucumber and pickled onion.