Mole Spiced Chickpea and Grilled Zucchini Tacos


Mole-Spiced Chickpeas:

  • 1 16-ounce can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon brown sugar
  • ¼ teaspoon cocoa powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cumin
  • ¼ teaspoon each salt & pepper

Grilled Zucchini

  • 2 medium zucchini, cut into ¼-inch coins on the slight diagonal
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper

Quick-pickled Radishes

  • 5 small radishes, sliced thin and halved
  • 5 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon salt

The Rest

  • ¼ cup greek yogurt
  • 2 tablespoons lime juice
  • ¼ teaspoon salt, divided
  • 2 tablespoons pepitas
  • ½ teaspoon olive oil
  • 8 Cali’flour Flatbreads
  • 2 cups microgreens
  • 3 tablespoons French feta or cotija cheese, crumbled

chickpea tacos



Pre bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.

Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.

Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and ⅛ teaspoon salt until smooth. Set aside.

Toast the pepitas. In a medium or large pan over medium heat, warm ½ teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with ⅛ teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!

Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.

Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!


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