The chickpea tacos are delicious tortillas made without gluten and with a vegetarian filling. I prepared this recipe by first creating a dough with blended chickpeas, water, and rice flour; I formed the tortillas and baked them in the oven. I then filled the tortillas with ricotta cheese, mixed salad greens, confit cherry tomatoes and spiced carrots, and folded them in half, thus creating tacos with a distinctive taste!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 14 oz cooked, boiled chickpeas
- 1 cup water
- 2/3 cup rice flour
- to taste chopped parsley
- to taste salt
- to taste grated Parmesan cheese
- to taste extra virgin olive oil
- 7 oz ricotta cheese
- to taste mixed salad greens
- 20 confit cherry tomatoes
- 3 spiced carrots
Tools
- Blender
Steps
To make the chickpea tacos, pour the chickpeas into the blender jar, start blending and gradually add the water, continuing to blend until a smooth mixture is obtained.
Transfer the chickpea and water mixture into a bowl, add the flour, some chopped parsley, and mix. Finally, season with salt.
Line a baking tray with greased parchment paper and spread the mixture forming circles, even with the help of a pastry ring. Sprinkle grated Parmesan cheese on the surface.
Bake in a preheated oven at 392°F (200°C) for 20 minutes, turning the tacos over in the last 5 minutes with the help of a spatula.
Let cool for a few minutes and then fill the tacos: spread ricotta cheese, then add a tuft of mixed salad greens, some confit cherry tomatoes, and some spiced carrots.
Fold in half and serve. Enjoy your meal!
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