Flavorful taco recipe where you don't miss the meat!
Position oven rack about 6 inches from the heating element and preheat the broiler.
Line a rimmed baFor the tacos:king sheet or broiler pan with foil and coat with nonstick cooking spray.
Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet.
Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth. Season with salt to taste, if desired.
Set a large, non-stick pan over medium-high heat and add the oil.
Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes.
Add the cumin and cook 1 more minute.
Remove from heat and stir in the salt and lime juice.
Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl.
Add the cabbage and jalapeño and toss to combine.
Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.
ALTERNATE COOKING INFORMATION:
Chickpeas can also be roasted! Preheat the oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray. Toss the chickpeas with the oil, cumin, and salt and bake for 15 to 20 minutes, stirring once halfway through cooking time.