Monday Treat: Creamy Beet and Chickpea Soft Tacos

When you think about a BBQ, you often think about the foods that come off of the grill, but a BBQ is really about the whole atmosphere. Colorful salads are the perfect complement to so many of those grilled goodies. Don’t overlook the importance of BBQ side dishes to add brightness and variety to the event and to make for a delicious, balanced meal.

Veganism is rooted in ethical and philosophical considerations, but its growth in popularity today is often about delicious food and a subculture that surrounds good meals. Consider the rise of veganism in the German capital of Berlin.

Here, veganism has become a part of a popular food scene and a thriving social life. Diners are flocking to new restaurant openings in large numbers. The result of this rise in popularity all over the world is that it becomes easier and easier to become a vegan because there are more options available and a richer, more involved food culture surrounding it.

That’s where recipes like this creamy beet and chickpea soft taco comes in. It’s at the intersection of healthful and trendy, and it makes for a perfect treat to wow your friends at your next get-together. This recipe starts with thin-sliced purple cabbage. You can buy pre-chopped cabbage or save a few bucks and the time of chopping it with a knife by using a large capacity blender (such as a Vitamix or Blendtec) with water to use the “wet chop” method. In this method, you put large chunks of the cabbage into the blender with water and pulse the blender briefly until the desired size pieces are achieved. Simply drain and use in your favorite recipes.

Once you have the chopped cabbage, you add arugula, chickpeas, and beetroot and toss it all with rich, filling tahini and bright lemon juice. Season with salt and pepper for a simple, versatile flavor. Serve the resulting salad overheated corn tortillas with avocado and tomato for a taco that’s satisfying, packed with nutrients, flavorful, and colorful.

This recipe makes for a great BBQ addition (you can even toss the corn tortillas on the grill!), but it can also be made ahead for an excellent meal-prep lunch. Store it in a large Tupperware container and have a healthy salad to eat throughout the week.

It’s not limited just to tacos, either! Here are some suggestions to make it your own and stretch it in a variety of ways to keep your lunch interesting.

Tips to Create a Few Flavor Variations

  1. Although this base recipe is great, there are many ways you can change it up to create different flavor profiles.
  2. Make it the standard way and simply use salt and pepper to taste.
  3. To make this an Asian-Fusion dish, omit the salt and use soy sauce to make it savory plus a bit of sesame oil. You can also add 1 tbsp of miso paste into the tahini and lemon mixture.
  4. Add chili powder and cumin for a spicy Southwestern kick. 
  5. Additionally, use a hot sauce to create a spicy buffalo version.
  6. Use it as a topping for veggie burgers.
  7. Add some grilled tofu to it – throw it on the grill thick and get some grill marks on it for a pleasing appearance.


  • ½ medium purple cabbage sliced thin
  • 2-3 cups of arugula
  • 1 x 15 oz can of sliced or cut beetroot
  • 1 can chickpeas
  • 3 tbsp of tahini sesame paste
  • 1 medium lemon juiced
  • Water
  • 100% corn tortillas
  • Salt, pepper and seasonings of your choice (see above suggestions)


  • Slice cabbage as thin as possible using a knife or shred into small pieces using a food processor or blender wet-chop method.
  • Add sliced cabbage, arugula, chickpeas, and beetroot to large container or mixing bowl.
  • Heat up the corn tortillas (throwing them on the grill is a great option to get some marks!)
  • To make the sauce combine the tahini and lemon juice and mix. Slowly add water to make sauce less or more creamy, but be sure not to add too much at once because you can’t take it away.
  • Add salt and pepper to taste or follow the suggestions above to create your own flavor profile.
  • Create tacos and garnish with sliced avocado and tomato.

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