Chickpea Tacos with Pineapple Slaw & Cilantro Avocado Dressing
Pineapple slaw is actually a fairly new discovery of mine.
Up until recently, I believed I didn’t like sweet and salty things together. I’m still not fond of the mixture in all foods, but pineapple slaw is a super specific love of mine! During the summer I eat so much pineapple that I don’t want it in a slaw, but when its not in season… I want it! Weird, I know.
A little while back I had pineapple salsa on halloumi tacos and that was yummy but my least favorite part was the halloumi, so I decided a taco it was but I chose to go for chickpeas this time around. I also created a dressing that sounded super delicious to go with it.
I will admit… I went a little crazy adding things to this slaw… if you want to make it simpler, go for it. I just got a little excited. But I will say, what I did was absolutely delicious so it may be worth it!
The chickpeas are roasted until crunchy with olive oil and chili lime seasoning. The slaw is shredded cabbage and carrots, pineapple, cilantro, shallots, scallions, vinegar, mayo, s&p. The dressing is avocado, cilantro, garlic, lime, greek yogurt and water. You can definitely omit the yogurt if you want to keep this recipe vegan, but I think its adds a nice creamy consistency that I wouldn’t get otherwise.
This is delicious and will take you back to summer as the cool weather arrives… or if it is summer while you’re reading this… enjoy with a piña colada for me!
Chickpea Tacos with Pineapple Slaw + Cilantro Avocado Dressing
Ingredients:
- 8 corn tortillas
- 16 oz frozen pineapple defrosted
- 3 cups shredded cabbage and carrot mix
- 1/3 cup scallions
- 1/4 cup mayonnaise
- 1 shallot
- 1 tbsp apple cider vinegar
- salt to taste
- pepper to taste
- 2 tbsp Everything bagel seasoning optional
- 1 can chickpeas drained and rinsed
- 3 tbsp olive oil
- 1.5 tbsp Tajin or other chili lime seasoning
- 1 bunch cilantro
- 1 avocado
- 1 lime
- 1/4 cup 0% nonfat greek yogurt
- 2 cloves garlic
- water to thin
Instructions:
- Defrost pineapple for 40 minutes. Preheat oven or air fryer to 400F.
- Add a dash of olive oil to a pan on the stove. Heat each side of each tortilla thoroughly until you see air bubbles. Keep under a dry kitchen towel so it stays warm while you make the rest of the meal.
- Drain and rinse can of chickpeas.
- Add chickpeas to air fryer or baking sheet with 1 tbsp olive oil and chili lime seasoning until browned and crispy (about 30 minutes in the oven, 20 in the air fryer).
- Chop up the shallot and scallions. Add to a large bowl with defrosted pineapple, cabbage, mayo, vinegar, salt, pepper, 1/2 the cilantro and everything bagel seasoning.
- Toss together and taste, adding seasoning as needed.
- Add avocado, garlic, yogurt, lime and the rest of the cilantro to a blender. Add water to thin as needed, 1 tbsp at a time until you get the consistency you want.
- Add salt and lime. Tasting and adjusting as needed.
- Assemble tacos as follows: tortilla, chickpeas, slaw, dressing. Enjoy!
