Zesty Chickpea Whole Wheat Tacos

Zesty Chickpea Whole Wheat Tacos

This easy taco takes all of your favourite flavours – cumin, coriander, lime – and piles them up in a fresh and crunchy veggie-filled whole wheat tortilla ‘boat’.
  • Total Time 35 Minutes
  • Spice Level Mild
  • Servings 4
  • Ingredients 14


  • 300g white or red cabbage, trimmed and shredded
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 avocado, peeled, stoned and diced
  • 1/2 onion, diced
  • 1 tin (400g) chickpeas, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 8 Old El Paso™ Stand 'N' Stuff Whole Wheat Soft Tortillas
  • 8 radishes, thinly sliced
  • 50g feta cheese, crumbled


  • Mix the shredded cabbage with half the lime juice and oil in a medium bowl. Stir in the fresh coriander and 1/2 teaspoon of the cumin and half the salt. Stir to combine and set aside.
  • Mix the avocado with the remaining lime juice and salt in a small bowl. Mash coursely with a fork. Cover and set aside.
  • Heat the rest of the oil in a medium non-stick frying pan over a medium heat. Add the onion and cook for 4-5 minutes until soft. Stir in the chickpeas, remaining cumin and salt along with the ground coriander. Cook for 3-4 minutes until the chickpeas are heated through.
  • Heat the tacos as directed on the packaging. Divide the mashed avocado between the tacos and top with the cabbage, chickpeas, radishes and feta cheese.


For a less crunchy cabbage mixture leave covered for about 30 minutes. The lime juice and oil will soften the cabbage the longer you leave it.

Feta cheese has a great tangy flavour and crumbly texture which goes well in this recipe but you can use Parmesan shavings or crumbled goats’ cheese instead, if liked.