Chickpea & Grilled Zucchini Tacos

Mole-Spiced Chickpea & Grilled Zucchini Tacos

Mole-Spiced Chickpeas:
1 16-ounce can chickpeas, drained and rinsed
2 teaspoons olive oil
½ teaspoon ancho chili powder
¼ teaspoon paprika
¼ teaspoon brown sugar
¼ teaspoon cocoa powder
¼ teaspoon fried oregano
¼ teaspoon cinnamon
⅛ teaspoon cumin
¼ teaspoon each salt & pepper

Grilled Zucchini:
2 medium zucchini, cut into ¼-inch coins on the slight diagonal
1 tablespoon olive oil
1 teaspoon each salt & pepper

Quick-pickled Radishes:
5 small radishes, sliced thin and halved
5 tablespoons rice wine vinegar
1 tablespoon maple syrup
½ teaspoon salt

The Rest:
¼ cup Greek yogurt
2 tablespoons lime juice
¼ teaspoon salt, divided
2 tablespoons pepitas
½ teaspoon olive oil
8 corn tortillas
2 cups microgreens
3 tablespoons French feta or cotija cheese, crumbled

View the full recipe at Snixy Kitchen →