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Get the recipe: Chickpea tacos from Urban Cafe

Get the recipe: Chickpea tacos from Urban Cafe

Urban Cafe Chickpea Tacos

Chickpea tacos.

Justin Clark first became interested in healthy food options while working as the catering chef of Truman Medical Centers in Kansas City. In 2016, he opened Urban Cafe, where he serves dishes for all diets. “It’s just American food,” he says, “but it’s American food that I created based on my experience building flavors.”

Diners have a wide selection to choose from – think an omelet stuffed with lump blue crab meat and cognac Boursin cheese, crispy pork belly on brioche and a porterhouse pork chop paired with sweet potato hash. For something vegan, Clark suggests the chickpea tacos made with ground garbanzo beans that mimic the texture of ground meat. “You know how some people use ground turkey for their tacos – it’s almost like that because it’s so light,” he says. “It has all the characteristics of a taco, but it’s just not as greasy.”

Chickpea Tacos

Yields | 2 tacos |

Simple Salsa

  • 3 whole Roma tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 jalapeño
  • 1½ Tbsp olive oil
  • 1 tsp ground cumin
  • ¼ tsp salt
  • 3 Tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro

Chickpea Tacos

  • 1 cup dried garbanzo beans
  • 1 Tbsp granulated garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ cup roughly chopped cauliflower florets
  • 2 corn tortillas
  • 1 tomato, diced
  • shaved romaine hearts or shredded cabbage
  • simple salsa (recipe follows)
  • cilantro

| Preparation – Simple Salsa | Preheat broiler. On a baking sheet, place tomatoes, garlic, onion and jalapeño; drizzle with olive oil. Checking often, broil until skins of vegetables are charred, 5 to 10 minutes. Remove from oven and allow vegetables

to cool slightly. Once cool enough to handle, remove and discard tomato cores, garlic skins and jalapeño stem. Coarsely chop vegetables in a food processor or with a knife; transfer to a medium bowl and mix in remaining ingredients. Set aside.

| Preparation – Chickpea Tacos | Fill a saucepan with water; bring water to a boil. Add garbanzo beans, garlic, cumin, paprika and salt; cook until garbanzo beans are fork-tender, 10 to 15 minutes. Drain and allow garbanzo beans to dry completely. Once dry, transfer to a food processor; process until ground. In a medium bowl, combine ground garbanzo beans and raw cauliflower. In a skillet over medium heat, toast tortillas until soft. Transfer tortillas to a plate and build tacos with garbanzo-cauliflower mixture, tomato, romaine hearts or cabbage, salsa and cilantro as desired. Enjoy.

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