Crunchy Chickpea Caesar Salad Tacos
The Nutritious Kitchen
The Nutritious Kitchen
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  • 2 Tbsp olive oil 2 sardines 1 garlic clove 1 Tbsp dijon mustard
  • 2 tsp worchester sauce 1/3 cup greek yogurt 1/4 cup almond milk (regular or buttermilk works fine too) 1/4 cup parmesan cheese Sea salt + pepper to taste Dash of lemon juice
  • 1 15 oz can chickpeas, rinsed and drained* 1 Tbsp olive oil Sea salt + pepper to taste
  • 400 degrees farenheit. Make the ceasar dressing by blending all the ingredients in a high powered blender or food processer. Once fully mixed, place in a jar and set aside in the fridge. If you need to add more milk for a better consistency, do so by adding a little at a time. To make the chickpeas, rinse and drain them. Then pat them dry as much as you can and remove the skins. It's really important you get them as dry as possible! Toss with olive oil, sea salt and pepper then place on a lined baking sheet. Bake in heated oven for 20-30 minutes, turning once. Allow the chickpeas to completely cool to allow them to get crunchy. (about 15 minutes) You can prepare the chickpeas ahead of time to speed up the process or buy premade crunchy chickpeas. Once the chickpeas are ready, assemble your tacos by distributing the lettuce, tomatoes, red onion, parmesan cheese and chickpeas onto each tortillia. Drizzle over ceasar dressing then serve with extra dressing for dipping! This can make about 4-8 tacos depending on the size of your tortillas.
  • 4-8 tacos, depending on tortilla size



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