Crispy Chickpea Pecan Tacos 脆皮鷹嘴豆山核桃玉米卷

Ingredients (5 tacos):

For the Crispy Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tbs sesame oil

½ tsp garlic powder

½ tsp smoked paprika

¼ tsp salt

¼ tsp black pepper

For the Slaw & Dressing:

2 cups shredded purple cabbage

1 carrot, grated

¼ cup fresh cilantro, chopped

¼ cup unsweetened pecan butter

2 tbs lemon juice

½ tsp salt

2–3 tbs water (to thin dressing)

For Serving:

5 small corn tortillas

Directions:

1. Preheat oven to 400°F (200°C). Pat chickpeas dry, then toss with sesame oil, garlic powder, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crispy.

2. In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together pecan butter, lemon juice, salt, and 2 tablespoons water (add more water if needed to thin). Pour dressing over the cabbage mixture and toss until well coated.

3. Warm the corn tortillas in a dry skillet for 30 seconds per side, or wrap in foil and place in the oven for 5 minutes.

4. Assemble the tacos: spread slaw on each tortilla, top with crispy chickpeas, and finish with a squeeze of lemon juice.

For more healthy recipe ideas click here: https://sophiehung.com/blog/category/blog/recipes/

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材料（5 個玉米餅）：

脆皮鷹嘴豆：

1 罐 (15oz) 鷹嘴豆, 瀝乾並沖洗乾淨

2 大匙芝麻油

½ 茶匙蒜粉

½ 茶匙煙燻辣椒粉

¼ 茶匙鹽

¼ 茶匙黑胡椒

涼拌高麗菜和醬汁：

2 杯紫椰菜絲

1 根胡蘿蔔, 切絲

¼ 杯新鮮香菜, 切碎

¼ 杯無糖山核桃醬

2 湯匙檸檬汁

½ 茶匙鹽

2-3 湯匙水 (用於稀釋醬汁)

製作份量：

5 張小玉米餅

做法：

1. 將烤箱預熱至 400°F (200°C)。將鷹嘴豆拍乾, 然後拌入芝麻油, 蒜粉, 煙燻辣椒粉, 鹽和黑胡椒。將調味料均勻鋪在烤盤上, 烤20-25分鐘, 中途翻炒, 直到金黃酥脆。

2. 在一個大碗中, 混合切絲的紫椰菜, 磨碎的胡蘿蔔和切碎的香菜。在一個小碗中, 將山核桃醬, 檸檬汁, 鹽和2湯匙水攪拌均勻 (如果需要稀釋, 可以加水）。將調味料倒在紫椰菜混合物上, 攪拌均勻。

3. 將玉米餅放入乾煎鍋中, 每面煎30秒, 或用錫箔紙包好, 放入烤箱烘烤5分鐘。

4. 組裝玉米捲餅: 在每個玉米餅上鋪上涼拌紫椰菜, 上面放上酥脆的鷹嘴豆, 最後擠一點檸檬汁。