These fresh semi-raw tacos are so perfect for the pleasant summer evenings! Delicately spiced chickpeas, tart sweet cabbage, jicama & mango slaw,  plump cherry tomatoes, creamy queso fresco & crunchy pepitas are brought together by a smoky chipotle sour cream.


Yield: 4 Tacos


4 taco tortillas

1 cup cooked chickpeas

1 cup shredded red cabbage

1/2 cup julienned mango

1/2 cup julienned jicama

8-10 heirloom cherry tomatoes, quartered

1 cup queso fresco

1/4 cup toasted pepitas

1/4 cup finely chopped cilantro

1 tsp cumin powder

1 tsp paprika or red chili powder

2 tbsp fresh lime juice (1-2 limes)

1/4 cup plain or chipotle sour cream

Sea salt to taste

Oil for cooking




1. In a pan over medium heat, add ~ 1 tsp of oil and the cooked chickpeas. Coat the chickpeas in oil and once they begin to develop a golden brown coating, add the cumin, paprika and ~1/4 tsp of sea salt .Toss the chickpeas in the spices and turn off the stove.

2. For the slaw, in a small mixing bowl, add the cabbage, jicama, mango, 1 tbsp lime juice & ~1/4 tsp sea salt. Mix well.

3. Lightly toast the tortillas in the same pan that was used to cook the chickpeas or pop them in a toaster oven for a couple of minutes.

4. Place the tortillas on a flat surface. Spoon & spread ~1 tbsp of sour cream per tortilla. Top with chickpea mixture, slaw, tomatoes, queso, pepitas & cilantro. Enjoy immediately!