Well, I finally got to try Happy Herbivore’s chickpea tacos. They seem to be her claim to fame, and we love chickpeas, so I was pretty excited about it. I went with romaine lettuce, plum tomatoes and a very basic guacamole for toppings. Although we started out with taco shells, we both agreed that these chickpeas are much better off in burrito form. Then you don’t have to worry about them rolling away.
This recipe is really more like a guideline. Since it doesn’t have it’s own taco seasoning recipe, I used what I tend to always use, which is Quick & Easy Vegan Comfort Food‘s. (I keep a small airtight container of it in the cupboard at all times.) Also, my chickpeas didn’t come out crisped; I guess they needed more time. Regardless, they were tasty, and really worked in the burrito format!
The only other thing I must mention is that the recipe states that this is 8 servings, and even with the lettuce and toppings, I don’t think you could feed any more than 4 people out of this recipe. I mean, it’s only 1 can of chickpeas! I eat a can of beans with grain for lunch all the time! My family of two (Thomas & I) definitely killed it, no problem.
Here’s what went into my easy guac:
1 ripe Haas avocado
about 1 tbsp. of lime juice
garlic powder to taste
freshly ground sea salt & pepper
I just mashed it up in a ramekin and kept tasting for flavor.
I’ve been following HH on twitter and facebook for a little while now and was curious to try one of her recipes. They’re always straightforward with a short list of common ingredients and a simple preparation. I figured I might as well start with her incredibly wholesome sounding black bean brownies.
I used the method of processing the rolled oats down to a finer texture that she suggested, using the additional 1/4 c. to bring it up to 1/2 c. of oats. I also used 2 tbsp. of the optional sugar and doubled the vanilla to 2 tsp.
Although my knife came out clean after 30 minutes, they were still pretty sticky on the bottom, so I threw them back in for an additional 5 minutes. They were still pretty moist underneath. I put them in the fridge to finish cooling and to firm up a bit.
Results: Well, you can’t really pass them off as real brownies, so definitely know that! It’s a lot more like very cinnamon-y banana bread with a hint of cocoa. The only thing “fudgey” about them is the texture, and that was with the extra 1/4 c. of oats, so I’d definitely include it.The black beans are fairly undetectable, as promised, but the cinnamon was a little overwhelming for me straight out of the oven. After refrigeration it mellowed though, and they were fine cold. With a nutritional profile of 85 calories, 1g fat, 16g carbs, 4g protein for the base recipe, they’re worth trying, as a lot of people really love these, but they’re not for everyone. Additionally, we didn’t finish them, so I won’t be making these again.
I was going to try her Fat-Free Vegan Butter Bean cookies too, but I don’t think I will based on the results I had with these. One of the reviewers said that they liked them much better than the brownies, but I hate wasting food and ingredients. Truth be told though, the thing I’ve been most anxious to try is her Chickpea Tacos recipe! This is a household that adores garbanzos! ; )
1/2 c. rolled oats pulsed down to fine crumbs