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Middle Eastern Salad Tacos with spiced chickpeas, hummus and lemony salad, topped with fresh herbs and scallions. Vegan, Delicious! | www.feastingathome.com

Middle Eastern Salad Tacos

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 3
  • Category: vegan main
  • Method: raw
  • Cuisine: middle eastern

Description

Middle Eastern Salad Tacos with spiced chickpeas, hummus and a mound of lemony salad, topped with fresh herbs and scallions. Vegan & sooooo Delicious!


Ingredients

Middle Eastern Spiced Chickpeas (optional)

  • 2 teaspoons olive oil
  • 1 can chick peas, rinsed and drained
  • 1 teaspoon sumac ( optional – leave out or use za’atar- see notes )
  • 1 teaspoon cumin
  • ¼½  teaspoon salt
  • 1 teaspoon sesame seeds

½ cup Hummus –  or Baba Ganoush (really delicious!)  or Tahini Sauce ( not tahini paste)

6  x 6 inch tortillas, warmed or lightly toasted

Lemony Salad

  • giant handful arugula ( or other greens)
  • 1 tomato, diced
  • 2 turkish cucumbers, diced
  • 12 tablespoon olive oil
  • 12 tablespoon lemon juice
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt, more to taste

Optional Garnishes:  1-2 scallions, sliced,  fresh herbs like cilantro, Italian parsley, mint or dill, or a combination, Dukkah, Zaatar, Tahini Sauce  and Quick Pickled Onions 


Instructions

Heat oil in a medium skillet over medium heat. Add chickpeas and spices and salt. Warm through, stirring. During the last minute add the sesame seeds. Turn heat off.

Toss the salad ingredients together in a medium bowl. Lightly toast the tortillas until warm and pliable.

Assemble. Spread hummus or baba ganoush onto the warm tortilla. Top with warm chickpeas and a heaping mound of the salad. Sprinkle with herbs and scallions.

Be happy, your body will love you for this.


Notes

Instead of spices for the chick peas, fee free to use zaatar or Dukkah.

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