Smashed Chickpea Tacos
with Corn, Cheddar & Pickled Onion
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
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 smokey aioli, this meal has a bit of everything for a Mexican feast!
Ingredients
Ā½
red onion
1 tin
chickpeas
1 cob
corn
2 clove
garlic
Ā½ head
cos lettuce
1
tomato
1 packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Ā½ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
Ā¼ cup
rice wine vinegar
20 g
butter
(Contains: Milk;)
Ā¾ cup
water
Utensils
Cooking Steps
ā¢ Thinly slice red onion (see ingredients). ā¢ In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Set aside. ā¢ Drain and rinse chickpeas. Cut kernels off the corn cob. Finely chop garlic. Shred the cos lettuce (see ingredients). Roughly chop tomato.
ā¢ In a medium frying pan, heat butter and a drizzle of olive oil over a medium-high heat. ā¢ Cook corn, stirring, until browned, 3-4 minutes. Add garlic, Tex-Mex spice blend (see ingredients) and tomato paste. Cook until fragrant, 1 minute. Add chickpeas and the water. Simmer until slightly thickened, 3 minutes. ā¢ Lightly mash chickpeas until some have broken up and the sauce has thickened. Season with salt and pepper to taste.
TIP: Add a splash more water to loosen up the sauce, if needed.
ā¢ Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
ā¢ Drain pickled onion. ā¢ Build tacos by spreading each tortilla with some smokey aioli. Top with a helping of cos lettuce, smashed chickpea filling and chopped tomato. ā¢ Sprinkle with shredded Cheddar Cheese. Top with pickled onion. Serve with any remaining smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā The smokey aioli complemented the filling beautifully, creating a fresh and delicious vegetarian taco that even non-vegetarians loved.
- Ease of prep:Ā Quick and simple to prepare, this recipe is perfect for a weekend meal or Taco Tuesday.
- Suggestions:Ā For best results, ensure all ingredients are fresh before cooking.
