Recipe from: SUPER EASY

Serves: 6

Calories: 358 per serve



  • 1 x 400g tin chickpeas, drained and rinsed

  • 1 red onion, thinly sliced

  • 2 tbsp olive oil

  • 1-2 tsp garlic salt

  • 1 cup shredded red cabbage

  • 1 x 200g punnet sweet red cherry tomatoes, quartered

  • 1 large handful of chopped coriander leaves, plus extra, to serve

  • 1-2 tsp smoked paprika

  • 6 large tortillas 

  • 100g store-bought beetroot hummus

  • 1/2 avocado, sliced

  • 4 golden pepperoncini, sliced (you can also use sliced jar jalepinos)

  • 1 lime, cut into wedges


  • 1 tbs extra virgin olive oil

  • 2 tsp red wine vinegar

  • 2 tsp pomegranate molasses (optional)

  • Pink salt and freshly ground black pepper


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.

  2. Place the chickpeas between sheets of paper towel and set aside for 5 minutes to absorb the excess water. Remove the top sheet of the paper towel and let the chickpeas air-dry for 2-3 minutes. Spread the chickpeas over two-thirds of the prepared tray and the onion on the other third. Drizzle on the olive oil, sprinkle over the garlic salt and toss gently to coat. Pop the tray in the oven and roast for 20-25 minutes until the chickpeas are golden and the onion has caramelised.

  3. Make the salad by combining the cabbage, cherry tomatoes and coriander in bowl.

  4. Mix together the dressing ingredients and add to the salad, tossing well.

  5. Place the roast onion on a large serving platter. Sprinkle the smoked paprika over the chickpeas and shake the tray to ensure all the chickpeas are coated. Add to the platter.

  6. Quickly microwave the tortillas, and arrange the hummus, avocado, pepperoncini, lime and extra coriander on the platter. Serve with the salad and let everyone assemble their own tacos - it’s more fun that way!