Food Revolution Network

Miso Radish and Chickpea Tacos

Miso Radish and Chickpea Tacos
Yields2 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

Ingredients

Miso Radishes and Chickpeas
 1 tbsp organic miso (mellow white or chickpea)
 2 tsp organic tamari (reduced-sodium, or coconut aminos)
 2 tsp organic apple cider vinegar
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 2 cups red radishes (leaves and stems removed, quartered)
 1 cup cooked chickpeas (home-cooked or BPA-free canned, drained and rinsed)
 1 tbsp cilantro (minced) +1 Tbsp as needed
Pickled Veggies
 ¾ cup red onion (thinly sliced)
 ¾ cup carrots (thinly sliced)
 ¾ cup red cabbage (thinly sliced)
  cup organic rice vinegar (unsweetened)
  cup water
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ tsp salt (optional) +1/4 tsp as needed
 8 organic whole grain tortillas (6” (see Chef’s Notes))
 1 batch Wasabi Mayo (link in Chef’s Notes)
 1 lime (cut into wedges)
 hot sauce (optional) of choice, to taste

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Mix the miso, tamari, apple cider vinegar, and maple syrup in a medium-sized bowl.

3

Add the quartered radishes and chickpeas and mix until coated.

4

Spread the radishes and chickpeas out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through. (Note that the chickpeas will not be crispy, but they’ll be perfectly cooked for warmth and flavor!).

5

Remove from the oven and sprinkle with cilantro, if desired.

6

While the radishes and chickpeas are roasting, make the pickled veggies: Add the onion, cabbage, and carrots to a medium-sized bowl.

7

Add the rice vinegar, water, maple syrup, and salt, if using. Stir well to combine. To enhance the flavor even further, massage the veggies into the brine with clean hands for about 30 seconds. Set aside.

8

Assemble your tacos: Heat the tortillas on a stovetop griddle. Add 2–3 tablespoons of the roasted radish and chickpeas to each tortilla followed by 2–3 forkfuls of the pickled veggies. Drizzle Wasabi Mayo over top.

9

Serve with lime wedges and hot sauce, if desired.

Chef's Notes

Substitutions
Substitute chickpeas with another variety of white beans, red beans, black beans, or lentils.

Substitute cilantro with parsley or chives.

Substitute red cabbage with green cabbage.

Use another variety of radish, like daikon or watermelon radish, in place of red radish.

Flour-Free Option
Instead of tortillas, use leafy green lettuce or cabbage leaves as your tortillas.

Whole Food Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.

Prep Ahead
Make the Wasabi Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.

Make the miso radishes and chickpeas ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe. Reheat them in the oven at 375 degrees for 5–10 minutes.

Make the pickled veggies ahead of time and store them in an airtight container in the refrigerator for up to two weeks.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

Miso Radishes and Chickpeas
 1 tbsp organic miso (mellow white or chickpea)
 2 tsp organic tamari (reduced-sodium, or coconut aminos)
 2 tsp organic apple cider vinegar
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 2 cups red radishes (leaves and stems removed, quartered)
 1 cup cooked chickpeas (home-cooked or BPA-free canned, drained and rinsed)
 1 tbsp cilantro (minced) +1 Tbsp as needed
Pickled Veggies
 ¾ cup red onion (thinly sliced)
 ¾ cup carrots (thinly sliced)
 ¾ cup red cabbage (thinly sliced)
  cup organic rice vinegar (unsweetened)
  cup water
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ tsp salt (optional) +1/4 tsp as needed
 8 organic whole grain tortillas (6” (see Chef’s Notes))
 1 batch Wasabi Mayo (link in Chef’s Notes)
 1 lime (cut into wedges)
 hot sauce (optional) of choice, to taste

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Mix the miso, tamari, apple cider vinegar, and maple syrup in a medium-sized bowl.

3

Add the quartered radishes and chickpeas and mix until coated.

4

Spread the radishes and chickpeas out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through. (Note that the chickpeas will not be crispy, but they’ll be perfectly cooked for warmth and flavor!).

5

Remove from the oven and sprinkle with cilantro, if desired.

6

While the radishes and chickpeas are roasting, make the pickled veggies: Add the onion, cabbage, and carrots to a medium-sized bowl.

7

Add the rice vinegar, water, maple syrup, and salt, if using. Stir well to combine. To enhance the flavor even further, massage the veggies into the brine with clean hands for about 30 seconds. Set aside.

8

Assemble your tacos: Heat the tortillas on a stovetop griddle. Add 2–3 tablespoons of the roasted radish and chickpeas to each tortilla followed by 2–3 forkfuls of the pickled veggies. Drizzle Wasabi Mayo over top.

9

Serve with lime wedges and hot sauce, if desired.

Miso Radish and Chickpea Tacos
Exit mobile version