Right off the bat, I have to apologize.
Because these photos do not nearly do this recipe justice. But, it was one of those things that was so good, that I couldn’t not share it with you guys right away. I need to find a better location to take photos when it’s raining out (which is most of the time… this is Seattle after all…). I tend to struggle without natural light :/ I know the photos are by no means terrible, but they do not accurately depict how freakin’ wonderfully amazing these tacos are!
This dish was totally inspired by the BBQ chickpeas from this salad on Half Baked Harvest. Ever since I laid eyes on it, I have not been able to get the idea of sticky-sweet, BBQ chickpeas out of my head (still need to try Ranch hummus)!
I used my homemade Spicy-Sweet BBQ Sauce here, which I think is uh-mazing, but feel free to substitute your own favorite!
Basically all you have to do is cook some canned chickpeas in some BBQ sauce and stuff them and a few various toppings in a warmed tortilla, and you have a ridiculously tasty, ridiculously simple meal!
I always love the pairing of avocado and BBQ sauce, so a little sliced avocado is almost mandatory. I also think the cilantro and red onion topping adds a bit of zippy freshness that makes everything even better. I used queso fresco cheese, because I like the salty flavor, and the fact that it melts just a bit. Cotija would be another nice choice, though.
I chose flour tortillas here, instead of corn, because I think the saucy chickpeas need the heft of a flour tortilla to stand up to them. I imagine a corn tortilla would get a little messy… not that that’s necessarily a bad thing!
By the way, if you want to make this vegan, just be sure to use a vegan BBQ sauce, and skip the cheese 🙂