INGREDIENTS
1½ cups (375 mL) cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
½ garlic clove, minced
¼ teaspoon (1 mL) cumin
4 medium carrots
8 corn tortillas, grilled or warmed
1 mango, peeled and cubed
3 radishes, thinly sliced
Few handfuls of cilantro leaves, stems reserved
Sriracha, for serving
Sea salt and freshly ground black pepper
1 serrano pepper, thinly sliced (optional)
CILANTRO-STEM YOGURT SAUCE
7 ounces (200 g) Greek yogurt
⅔ cup (150 mL) reserved cilantro stems
2 scallions, chopped
½ garlic clove
½ teaspoon (2 mL) dried coriander
Juice of 1 lime
1 tablespoon + 1 teaspoon (20 mL) olive oil
Sea salt and freshly ground black pepper
½ teaspoon (2 mL) honey (optional)
DIRECTIONS
Preheat the broiler of your oven, and line a baking sheet with parchment paper.
Toss the chickpeas with a drizzle of olive oil, garlic, cumin, and pinches of salt and pepper. Broil for 3 to 5 minutes, or until the chickpeas are slightly golden brown.
Peel the carrots into ribbons and set aside.
Make the cilantro-stem yogurt sauce: In a food processor, pulse the yogurt, cilantro stems, scallions, garlic, coriander, lime juice, and pinches of salt and pepper. With the food processor running, drizzle in the olive oil. Taste and adjust the seasonings. If it’s too tart, add a bit of honey if you’d like. Chill until ready to use.
Fill each tortilla with the yogurt sauce, chickpeas, mango, radishes, carrot ribbons, cilantro, and serrano pepper, if using.
Serve with the sriracha on the side.
SERVES: 4
VEGAN: Make the yogurt sauce with sun “cheese” and skip the honey.
GLUTEN-FREE