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Chickpea & Grilled Zucchini Tacos

October 4, 2016 by Snixy Kitchen Leave a Comment

Mole-Spiced-Chickpea-Grilled-Zucchini-Tacos-Tall-1

Chickpea & Grilled Zucchini Tacos

Prep time:
Cook time:
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Serves:

Mole-Spiced Chickpea & Grilled Zucchini Tacos

Ingredients

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

Instructions

View the full recipe at Snixy Kitchen →

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Filed Under: Gluten-Free, Main Dishes Tagged With: chickpea, garbanzo, grilled zucchini, mexican, radish, tacos

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