Quick Curry Chickpeas in Sushi Tacos
I love quick, protein-packed chickpeas! Fresh, versatile, no-cook, and perfect in bread, wraps, bowls, or sushi tacos!!
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Equipment
- Mixing Bowl
- Air fryer / Oven - For the Sushi Tacos
Ingredients
Curry Yoghurt Chickpeas
- 1 can (400 g) chickpeas (drained and rinsed well)
- ½ cup plant-based yogurt (coconut or soy)
- ½-1 tsp salt (start with ½ tsp and add more if needed)
- 1 tsp yellow curry powder
- ½ tsp turmeric
- 1 tsp smoked paprika
- 1 tsp sriracha
- 2 tsp black sesame or nigella seeds
Sushi Tacos
- 1 cup sticky rice (Glutinous rice) (uncooked)
- 1 tsp salt
- pepper (to taste)
- wakame seaweed
- 4 nori sheets
- Olive oil spray
Instructions
Curry Yoghurt Chickpeas
- Mix it up – Combine all ingredients except the sesame or nigella seeds in a bowl. Stir until smooth and well combined.
- Finish & chill – Add the seeds, mix gently, and refrigerate for up to 3 days.
- Serve – Enjoy on bread, in a bowl, tortilla, or sushi taco.
Sushi Tacos
- Prepare the sticky rice – Rinse the rice thoroughly and soak in boiling water for 20 minutes before cooking, strain and rinse very well until the water runs clean. Add water in a 1:1 ratio, season with 1 tsp salt, pepper, and add a wakame seaweed on top for the cooking. Should take about 30 minutes on stove / rice cooker. Let the rice cool slightly.
- Prepare the nori shells – Cut the nori sheets into circles slightly larger than your desired taco size (the rice will shrink slightly). Spread a thin layer of the cooked and cooled rice on each sheet and lightly spray with olive oil. Shape them into taco shells using the oven or air fryer and bake at 180°C (350°F) until the rice is lightly golden.
- Fill – Add your favorite toppings and enjoy.