For the chipotle chickpeas:
2 15 oz cans chickpeas, rinsed and drained
3 tablespoons low sodium soy sauce
1 tablespoon maple syrup
1⁄2 teaspoon chipotle chili powder (or more, if you can handle the heat)
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄4 teaspoon smoked paprika
For the lime tofu mayo:
8 oz silken tofu (1⁄2 large block)
1⁄2 cup raw cashews, soaked in hot water for at least 1 hour
3 tablespoons lime juice
1⁄2 teaspoon lime zest
1⁄2 teaspoon salt
For the slaw:
6 cups shredded green cabbage
1⁄2 cup chopped fresh cilantro
2 scallions, chopped
6 8 inch whole wheat tortillas
Optional lime wedges, for serving (not included in nutritional info)
In a large pan, combine chickpeas, soy sauce, maple syrup, chipotle chili powder, garlic powder, onion powder, and smoked paprika. Heat over medium-high heat and cook for about 10 minutes, stirring occasionally, until all of the liquid has been absorbed.
In a blender, combine silken tofu, soaked cashews, lime juice and zest, and salt. Blend until smooth.
In a large bowl, mix green cabbage, cilantro, and scallions. Toss with the lime tofu “mayo”.
To serve, fill each tortilla with a portion of the chickpeas and a portion of the slaw. Wrap it up and serve with lime wedges, if desired.
Yields: 6 servings
Per serving: 344 calories, 16.2 g protein, 51.34 g carbohydrates, 11.25 g fiber, 10.24 g sugars, 9.16 g fat, 1.88 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1028 mg sodium, 216 mg calcium, 0.03 g omega-3 fats, 819 IU vitamin A, 36.5 mg vitamin C, 0.5 mg vitamin E, 8.38 mg iron, 0.82 mg zinc