Ingredients
Units
Scale
- 1 package Earthbound Farm Asian Salad Kit
- 2 12oz cans chickpeas
- 3 tbsp tamari (or soy sauce)
- 3 tbsp sugar (we used coconut sugar)
- 2 tbsp neutral cooking oil (we used avocado oil)
- 1 tsp ground ginger
- 1 tsp chili flakes
- 12 6″ rice paper wrappers
- 1 avocado, cut into slices
- 1/2 cup cilantro leaves, lightly chopped
- lime wedges for serving
Instructions
- Line a baking sheet with parchment paper & pre-heat the oven to 375f degrees
- Drain the chickpeas and toss in a bowl with tamari, sugar, oil, ground ginger & chili flakes
- Spread chickpeas on baking sheet & roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly
- While the chickpeas roast in the oven, add the chopped salad, dressing & crunchy toppings to a bowl and toss to combine
- Heat a pan over medium heat with enough oil to fully cover the bottom of the pan (the amount needed varies based on the size of your pan, but about 1/8″ depth of oil should be sufficient)
- Once the oil is nice and hot, place a rice paper sheet on top of the oil, holding the center of the paper down with a spatula as the paper fries – the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature)
- Place fried rice paper shells on a paper towel lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed
- Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, a slice of avocado, cilantro leaves and serve with wedges of lime
- Prep Time: 10 minutes
- Cook Time: 30 minutes
