Chickpea Dill Tacos

We all love tacos, or at least I love tacos. These summer tacos changed my eating habits for 3 weeks straight. I still can’t get enough. If you love dill - these tacos are for you. I taught this recipe at my most recent Eat to Live workshop, and now I am sharing the recipe because it’s just too good not to, and I believe we all deserve to love these summer tacos as much as I do.


Chickpea Dill Tacos

Serves 4

TACO Ingredients

Tortillas of choice 

Dill Sauce (recipe below)

Radishes, sliced thin

Radicchio Lettuce, roughly chopped

Green Onion, diced small

Fresh Dill

Smoked Paprika 

Spiced Chickpeas (recipe below)


Spiced Chickpea Ingredients: 

2 cans of chickpeas or 3 cups of cooked chickpeas 

1T olive oil

1/2t salt 

1/4t pepper

1t smoked paprika 

1t minced garlic 


Spiced Chickpea Directions:

1.     Add all of your ingredients into a small skillet. 

2.     Sauté the chickpeas with all of the seasonings for 5-7 minutes, or, until well coated and warm. 


Dill Sauce Ingredients:

1 cup cashews, soaked in water for a minimum of 2 hours

1/2 cup fresh dill, chopped 

1/2 lemon, squeezed 

1 T capers 

2 T olive oil 

1 garlic clove 

1/4-1/2 cup water, depending on how thick you want it

salt and pepper to taste


dill Sauce Directions:

1.     Place all ingredients in a high-speed blender except for the dill. 

2.     Do not blend the dill, you will stir it in after. 

3.     Blend all other ingredients on high until smooth. 

4.     Then blend in the dill and store in the refrigerator for up to a week. 


Taco Assembly Directions:

1.     Heat your tortillas in the oven, toaster oven, or on a skillet until warm. 

2.     Spread roughly 2T of dill sauce into each tortilla. 

3.     Add about 3T of spiced chickpeas to the middle of each tortilla. 

4.     Top each taco with sliced radishes, radicchio lettuce, green onion, fresh dill, and a sprinkle of smoked paprika. 

5.     Serve immediately and enjoy!