These vegetarian tacos are a great way to spice up your meal planning. Whether you're on a meatless diet or not, this savory, refreshing dish goes the distance when it comes to flavor! As easy to make as they are satisfying, this recipe is sure to become a summer staple.


Mole-Spiced Chick Pea & Zucchini Tacos


Mole-Spiced Chickpeas

  • 1 16-ounce can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 1/2 teaspoon ancho chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon brown sugar
  • ¼ teaspoon cocoa powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon cumin
  • ¼ teaspoon each salt & pepper

Grilled Zucchini

  • 2 medium zucchini, cut into 1/4-inch coins on the slight diagonal
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper

Quick-pickled Radishes

  • 5 small radishes, sliced thin and halved
  • 5 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon salt

The Rest

  • ¼ cup greek yogurt
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt, divided
  • 2 tablespoons pepitas
  • 1/2 teaspoon olive oil
  • 8 corn tortillas
  • 2 cups microgreens
  • 3 tablespoons French feta or cotija cheese, crumbled 



  1. Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.
  2. Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.
  3. Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and 1/8 teaspoon salt until smooth. Set aside.
  4. Toast the pepitas. In a medium or large pan over medium heat, warm 1/2 teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with 1/8 teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!
  5. Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.
  6. Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
  7. Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!


Recipe from Snixy Kitchen.