Hello my friends,
I have been so busy lately writing down all my recipes, taking pictures and getting ready for my upcoming trip to Italy in less than 20 days while staying home with 2 kids. Can you believe it?
I am so excited to see all my family and friends and spend some quality time in my motherland.
Anyway, you will hear from me even when I will be oversea cause.. I am so excited about the food over there. And I will definitely post about it !
The recipe I am about to share with you is a great easy and quick recipe of these vegan, gluten-free chickpea style tacos that anyone can make in 30-45 min and it is so delicious. Hope you enjoy it ! And if you do, please leave a comment .
This recipe is ...
gluten- free
dairy -free
soy-free
almond-free
INGREDIENTS
1 can chickpea, organic
1 stalk of celery, chopped finely
1 bell pepper, cut in strips
a handful of kale
2 (or more )gf tortilla
1/4 tsp cumin powder and coriander powder
1 tbsp of lemon juice
1 tsp mustard
1/4 cup fabaneise
1 tsp asafoetida
1 tsp garlic powder
pepper and salt to taste
1tbsp of olive oil
2 tbsp parsley, chopped finely
PREPARATION
Start roasting the bell pepper strips in a castor iron pan at low- medium heat with 1tbsp of olive oil and a pinch of salt. Once this is roasted at the consistency desired (10-15min), add the finely chopped parsley and set a side.
While the bell pepper is roasting, start preparing the chickpea salad. In a bowl, add the chickpeas (drained and rinsed), with the chopped celery, fabaneise, asafoetida, garlic powder, mustard, lemon juice, coriander and cumin powder, salt and pepper to taste. Set aside.
Chop the kale. I used it raw in this recipe but you can always steam it.
Warm tortillas as directed on package.
Spoon the chickpea salad, the bell pepper and top it with kale. Enjoy it!