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Mexican Recipes
Mexican Smashed Chickpea Tacos

Mexican Smashed Chickpea Tacos

with Avocado & Cheddar

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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

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

(ContainsGlutenMay be presentSoy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

20 g

butter

(ContainsMilk)

1 tsp

salt

1 tsp

sugar

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3610 kJ
Fat44.2 g
of which saturates16.7 g
Carbohydrate76.9 g
of which sugars15.7 g
Protein29.6 g
Sodium2060 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Pickle
Pickle
1

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

Prep
Prep
2

Drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Shred the cos lettuce (see ingredients list). Cut 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 and cook until fragrant, 1 minute. Add the chickpeas and the water 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 has thickened. Season to taste with salt and pepper. TIP: Add a splash more water if the chickpea mixture looks too thick.

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 everything to the table to serve. Build your tacos by filling with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, a dollop of Greek yoghurt, avocado, cucumber and pickled onion.