Quick All-American Smashed Chickpea Tacos
with Naked Slaw & JalapeƱo-Corn Salsa
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant based aioli for some creaminess. This recipe is under 650kcal per serving.
Ingredients
1 tin
sweetcorn
1
cucumber
1 packet
pickled jalapeƱos
1 clove
garlic
1 tin
chickpeas
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 packet
tomato paste
1 bag
slaw mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
Ā½ cup
water
25 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. ā¢ Meanwhile, roughly chop cucumber and pickled jalapeƱos (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste.
TIP: Cover the pan with a lid if the corn kernels are āpoppingā out.
ā¢ Finely chop garlic. Drain and rinse chickpeas. ā¢ Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. ā¢ Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.
ā¢ While chickpeas are cooking, in a second medium bowl, combine slaw mix, and a drizzle of olive oil and white wine vinegar. Season to taste. ā¢ Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
ā¢ Spread each tortilla with plant-based aioli. Top with slaw and American-style smashed chickpeas. ā¢ Top with jalapeƱo-corn salsa to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the tasty, flavourful filling. Some found it a bit bland, suggesting extra seasoning could boost the taste.
- Ease of prep:Ā Quick and simple to prepare, with most finding it easy to cook and assemble.
- Suggestions:Ā Consider serving with rice for a complete protein. Some preferred chicken over chickpeas for a heartier meal.
- Leftovers:Ā Leftovers can be frozen and reheated easily. The chickpea filling stretches well for extra portions.
- Portions:Ā Several found it filling, while others felt the portion size was too small for a main meal.
