Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

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These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'


Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'
By

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients
  • 1 tbsp olive oil
  • 1 15 oz can of sweet corn, drained well
  • 2-3 small zucchinis, diced small
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 ¼ cup whole raw walnuts
  • 2 ½ tbsp soy sauce
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • ½ small head of romaine lettuce, chopped
  • 20 cherry tomatoes, halved
  • ⅓ cup fresh cilantro, chopped
  • 8-10 taco-size flour tortillas
  • Sprinkle of shredded vegan mozzarella
  • Spoonful of salsa, to taste
Ingredients
  1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
  2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
  3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
  4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time:
Cook time:
Total time:
Yield: 8-10 tacos
Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Roasted Pumpkin Pie Chickpeas

Last night I had a hankerin'. Sweets. Always with the sweets. Some people crave french fries or potato chips, those crispy, salty, fatty flavors. Not me. Give me the sweets. Give them to me right now. It may be a bit of a problem...either way, problem solved thanks to these Roasted Pumpkin Pie Chickpeas. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

You can't escape the pumpkin, no matter how hard you try. Why would you want to anyway?

But first a story. When Todd I and were moving last year, I found with my little hand exploring, blindly, the dusty remains deep within the bowels of the forsaken baking cupboards of my childhood home...a little, abandoned, dusty jar of pumpkin butter. Jackpot. Obviously, I couldn't leave that little guy behind.

So, naturally, it's been sitting in my spice cupboard for about a year now. I know, you're thinking I should probably use it fairly soon. But, pumpkin butter is special though. In my opinion it has to have a great purpose to be opened. The unfortunate part of this uplifting story...is that the jar is at least, oh...I talking at minimum 10 years old. Yes. I know this because it was came in a gift box my family got for Christmas many, many years ago. I also found a tiny pack of coffee, which...we drank.

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Yep. So if I die soon, you'll know what did it. It was the pumpkin butter (see above)...or the coffee (culprit not pictured). To my defense, the lid of the jar popped when I opened it. It tasted fine. Well, except for a distinct, slightly metallic aftertaste. Oh lord I am going to die, aren't I? Anyways, I suggest getting a fresh jar of pumpkin butter, for your own safety, and making these chickpeas. They are delicious. Like little bits of pumpkin pie!

Roasted Pumpkin Pie Chickpeas

Inspired by the hilarious Paint and Tofu

Serves 1...okay...2

  • 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed well
  • 1 Tbsp. vegetable oil
  • 2 tsp. pumpkin pie spice
  • 1 Tbsp. erythritol (or sugar)
  • 1 Tbsp. pumpkin butter

Preheat oven to 375 F.

First, drain and rinse the chickpeas. Dry them off very well with a few paper towels. Do not skip this step. I'm watching you. Then place them in a medium bowl.

In a small bowl mix together the oil and the pumpkin pie spice. Drizzle over the dried chickpeas, and toss to coat evenly. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

On a baking sheet lined with parchment paper, spread out the chickpeas and bake at 375 F for 20 minutes. 

Once the time is up, place the chickpeas back into the medium bowl and coat with the sugar and pumpkin butter. Scatter them back onto the baking sheet and continue to bake for 15 minutes. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Allow them to cool before eating. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Is there a better Fall snack food? No, I should think not. 

[yumprint-recipe id='1']For fun, what am I listening to? Wakey!Wakey! – Dance So Good (Full Band Version)