Ingredients
2 c. California walnuts pieces
1 (15-oz. can) chickpeas, rinsed and drained
1/3 c. extra-virgin olive oil
2 cloves garlic, chopped
2 tsp. smoked paprika
1 tsp. ground cumin
3/4 tsp. dried oregano
1 tsp. chipotle chili powder
3 tbsp. apple cider vinegar
Kosher salt
8 corn tortillas, charred
2 c. pineapple, diced into small pieces
1/2 c. finely chopped red onion
1/4 c. fresh cilantro leaves
Preparation
Step 1Pulse the walnuts and chickpeas in a food processor until finely chopped.Step 2Heat the oil in a large high-sided skillet over medium-high heat. Scrape the chopped walnuts and the chickpeas into the skillet and cook, stirring frequently, until browned, about 5 minutes.Step 3Reduce the heat to medium and add the garlic, smoked paprika, cumin, oregano, and chipotle powder. Cook stirring, until fragrant and garlic is lightly toasted, about 2 minutes. Pour in the apple cider and cook, until evaporated, about 1 minute more. Remove from the heat and season with salt. Step 4Serve walnut chorizo mixture in the charred tortillas topped with pineapple, onion, and cilantro.
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