Smashed Chickpea Tacos with Peach Salsa & Guacamole

Based on the Scrambled Chickpea Tacos with Peach Salsa recipe by Izy Hossack, from The Savvy Cook.

How to make smashed chickpea tacos with peach salsa and guacamole – a delicious vegan alternative to fajitas, or even scrambled eggs if you fancy eating it for breakfast. Fast and easy, this is a real crowdpleaser! 

Serves:                 2-3

Prep Time:           25 mins

Cooking Time:     5mins

Total Time:           30mins

Ingredients

Peach Salsa

1 peach, stoned and roughly chopped

4 cherry tomatoes, finely chopped

1/2 lime, juiced

1/2 large red onion, finely chopped

handful of coriander, roughly chopped

salt & pepper, for seasoning

Guacamole

1 large avocado, stoned and lightly           mashed

2 cherry tomatoes, finely chopped

1 lime, juiced

2 spring onions or 1 small red onion, chopped

1 garlic clove, crushed

handful of coriander, roughly chopped

salt & pepper, for seasoning

Smashed Chickpeas

2 tbsp olive oil

1/2 large red onion, roughly chopped

2 tsp smoked paprika

1 tsp cumin

1/2 tsp ground coriander

1/4 tsp cinnamon

1/4 tsp tumeric

pinch of chilli flakes

1 x 400g can of cooked chickpeas, drained

1 tsp miso paste

4 tbsp non-dairy milk

4-6 tortillas or taco shells

2 tbsp non-dairy yogurt (optional)

  1. In a small bowl, combine all of the ingredients for the peach salsa and then set aside. If you want to, you can do this in advance and store it in the fridge overnight.
     

  2. In another small bowl, combine all of the ingredients for the guacamole, making sure to mash the avocado with the back of a fork first, but lightly so that it remains chunky.
     

  3. In a medium-sized frying pan, heat the oil over a medium heat. Add the onion and stir, cooking until tender and slightly translucent. Add the paprika, cumin, ground corinder, cinnamon, tumeric, and chilli flakes, and cook for 1 minute. Then, add the chickpeas and stir. Reduce the heat and, with the back of a fork, lightly mash some of the chickpeas.
     

  4. In a small bowl, combine the miso paste and non-dairy milk and then add this to the pan, stirring until most of it has evaporated.
     

  5. Divide the chickpea smash amongst the tortiallas or taco shells, and add peach salsa, guacamole, and non-dairy yogurt (if using), to taste.

* Gluten-free: You can buy gluten-free corn tortillas at most local supermarkets.

* Bear in mind that peaches and tomatoes are in season in the UK/EU from around Jul-Sep, at other times Izy Hossak's tip is to substitute one eating apple in their place.

Avocados are trickier as they're in season in Europe around Nov-Jan and are otherwise usually imported from further afield. On that basis, whether you decide to include the guacamole as an additional topping is completely up to you.