Chickpea Tacos with Shiitake Bacon




Chickpea Tacos with Shiitake Bacon

  • Author: Kim-Julie Hansen
  • Yield: 6 tacos 1x


  • 2 cups mixed greens
  • 1 cup baby kale
  • 6 Soft Corn tortilla shells
  • 1 Bell pepper, chopped
  • 1 ½ cups cooked chickpeas
  • 1 cup grape tomatoes, halved
  • 2 avocados, cubed
  • 1 cup chopped purple cabbage
  • 1 handful fresh cilantro
  • 1 lime, the juice
  • 2 cups sliced shiitake mushrooms to make shiitake bacon (see instructions below)
  • Dressing of choice


  1. Mix all ingredients in a bowl, then fill the tacos with the chickpeas & greens and top with the avocado and shiitake bacon.
  2. For the shiitake bacon, preheat the oven to 400F/200C. Mix 1 tbsp liquid smoke with 2 tsp olive or coconut oil, ¼ tsp sea salt or smoked salt, 1 tsp soy or tamari sauce and 1 pinch smoked paprika  and coat the mushrooms evenly. Bake on a baking tray lined with parchment paper for 25-30 minutes (they should be crispy).
  3. Enjoy!


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