Chickpea, Spinach, Feta, and Pepita Tacos Recipe

Name: Chickpea, Spinach, Feta, and Pepita Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
2
Pour the oil into a medium skillet over medium heat.
3
When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds.
4
Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
5
Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down.
6
Add the spinach and cook until the spinach wilts, 1 to 2 minutes.
7
Season with salt and pepper to taste.
8
Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them.
9
Top with the avocado and feta and sprinkle with the pumpkin seeds.
10
Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chickpea, Spinach, Feta, and Pepita Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Spinach, Feta, and Pepita Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions