optional toppings: avocado, tomato, cilantro, dairy-free shredded cheese, etc.
CORN & CABBAGE SLAW
2 cups cooked sweet corn
1 1/2 cups purple cabbage, chopped
3 green onions, chopped
1/3 cup fresh cilantro, chopped
juice of 1/2 fresh lime (save other half for spritzing on tacos!)
In a food processor, blend/pulse the broccoli florets until crumbled with no major chunks. Set aside.
Start by heating up the coconut oil in a pan on the stove (medium-high heat) and begin sautéing the onion and jalapeño until translucent, about 4 minutes, then turn down heat to medium and stir in garlic, being careful not to burn. Cook for 2 more minutes, then add in the broccoli and turn heat down to medium low, stirring occasionally, just to soften and lightly sauté the broccoli.
To the food processor, add in chickpeas and cilantro. Blend/pulse until crumbly with a few chunks for texture - we are not turning this into hummus! Add the chickpea mixture into the pan on the stove to start warming it up.
Lastly, add the walnuts and remaining spices (except lime) into the food processor and blend/pulse until it's ground up and well combined. Then stir mixture into the pan on the stove and turn the heat up to medium, cooking for about 5-7 minutes. Meanwhile, make the Corn & Cabbage Slaw if desired! Then turn off heat and stir in the fresh lime.
Serve in corn tortillas with the Corn & Cabbage Slaw, and any toppings you want!