Vegan Greek Tacos
Ingredients
Tahini Sauce
- 4 teaspoons warm water (or enough to achieve desired consistency)
- 2 tablespoons tahini (ground sesame seeds)
- 1 tablespoon fresh lemon juice
- 1 dash cayenne pepper (or to taste)
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Filling
- 1 teaspoon extra virgin olive oil
- 1/2 cup small dice zucchini
- 1/4 cup small dice red, orange or yellow bell peppers (I used mini sweet peppers)
- 1/4 cup roughly chopped canned quartered artichoke hearts (patted dry)
- 2 tablespoons finely chopped sun-dried tomatoes (soak in warm water to hydrate if packaged dry, vs in oil)
- 1 tablespoon sliced Kalamata olives
- 1/2 cup canned chickpeas (rinsed and patted dry)
- 1/3 cup small dice vine tomato
- 2 teaspoons fresh lemon juice
- 1/8 to 1/4 teaspoon dried oregano
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Tortillas & Toppings
- 2 8-inch flour or spelt tortillas (use a gluten-free version if you wish)
- 1/4 cup hummus, divided
- 2 handfuls fresh baby spinach, divided
- 2 tablespoons crumbled vegan feta (I use Violife), divided
Instructions
- Mix the tahini sauce ingredients together with a fork until creamy. Taste, then adjust ingredient amounts to your liking, adding more water to thin if necessary. Set aside.
- Heat a medium-large nonstick skillet over medium-low heat. Add the oil then saute the zucchini for two minutes, stirring occasionally.
- Add the peppers, then saute two minutes.
- Fold in the artichokes, sun-dried tomatoes, and olives, stirring and cooking one minute more.
- Reduce the heat to low, then fold in the chickpeas, diced vine tomato, lemon juice, dried oregano, salt and pepper. Cook until warm.
- Meanwhile, heat the two tortillas in a large dry skillet until warm and pliable.
- Spread 2 tablespoons of hummus evenly over each tortilla, followed by a handful of fresh baby spinach.
- Divide the filling between the two tortillas, then top with the vegan feta and tahini sauce. Enjoy!