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Chickpea, Spinach, Feta, and Pepita Tacos

Chickpea, Spinach, Feta, and Pepita Tacos Recipe

  • 3 or 4 corn tortillas, preferably homemade (page 84)
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon ground ancho chile
  • 2 cloves garlic, thinly sliced
  • 1 small shallot lobe, thinly sliced
  • 1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
  • 1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed
  • 3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/2 avocado, peeled, seeded, and cut into chunks
  • 1 ounce feta cheese, crumbled
  • 1 tablespoon roasted pumpkin seeds (pepitas)
  • Hot pepper sauce, such as Tabasco
  • 1/2 lime
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