Kung Pao Chickpea Tacos {GIVEAWAY}
Takeout at home takes on a whole new meaning with these Asian fusion Kung Pao chickpea tacos!
Yield: 8 tacos
  • 1 cup dried chickpeas, soaked overnight and then boiled until tender or 14 oz canned chickpeas
  • 2 tbsp soy sauce
  • 1½ tsp cornstarch
  • 1½ tbsp honey
  • 2 tbsp dark sesame oil, divided
  • 2 tsp rice vinegar
  • 1 tsp sriracha
  • 1 red bell pepper, sliced thinly
  • 1 lb snow peas, coarsely chopped
  • 3 tbsp coarsely chopped dry-roasted peanuts
  • 8 (6-inch) corn tortillas
  1. Prepare chickpeas according to package instructions.
  2. Whisk together the soy sauce, cornstarch, honey, sesame oil, rice vinegar, and sriracha.
  3. Heat sesame oil over medium heat in a large skillet. Add the pepper slices and snow peas to the skillet, sauteing until tender, 4-5 minutes. Add in the sauce and chickpeas, and cook until heated through.
  4. Distribute the filling among the tortillas and top with the peanuts. Serve.
Nutrition Information
Serving size: 2 tacos
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/03/kung-pao-chickpea-tacos-giveaway.html