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Salon
Salon
Lifestyle
Ashlie D. Stevens

Crispy, spicy chickpeas belong in tacos

Chickpea tacos Ashlie Stevens
Weekday Plants is a weekly recipe column from Salon Food that centers on easy-to-make and adaptable vegan meals.

Since transitioning to "weekday veganism," canned chickpeas have become the real workhorse of my kitchen pantry. They're the perfect base for curries, pastas, soups and stews.

I was in the mood for tacos the other day, but I was running low on soyrizo and mushrooms. So, I grabbed a can of chickpeas to see what could be done to turn them into a taco filling. 

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