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Mexican Smashed Chickpea Tacos

Mexican Smashed Chickpea Tacos

with Avocado & Cheddar

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Change up your taco order with this legume-packed version that uses 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!

Tags:VeggieSpicy
Allergens:MilkGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

red onion

1 tin

chickpeas

2 clove

garlic

½ head

cos lettuce

1 unit

cucumber

1 unit

avocado

½ sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be presentSoy, Milk)

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 onion)

1 tsp

salt

1 tsp

sugar

20 g

butter

(ContainsMilk)

¾ cup

water (for the chickpeas)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3833 kJ
Fat50.9 g
of which saturates16.5 g
Carbohydrate77.8 g
of which sugars17.8 g
Protein27.9 g
Sodium2359 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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

2

Drain and rinse the chickpeas. Finely chop the garlic. Shred the cos lettuce (see ingredients list). Cut the cucumber into thin batons. Dice the avocado.

3

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large 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 and cook until fragrant, 1 minute. Add the chickpeas and the water and bring to a simmer. Simmer until thickened, 3 minutes.

4

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 with salt and pepper.

TIP: Add a splash more water if the chickpea mixture looks too thick.

5

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

6

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