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Vegan Greek Tacos | Living Healthy in Seattle

Vegan Greek Tacos

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. 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.
  2. Heat a medium-large nonstick skillet over medium-low heat. Add the oil then saute the zucchini for two minutes, stirring occasionally.
  3. Add the peppers, then saute two minutes.
  4. Fold in the artichokes, sun-dried tomatoes, and olives, stirring and cooking one minute more.
  5. Reduce the heat to low, then fold in the chickpeas, diced vine tomato, lemon juice, dried oregano, salt and pepper. Cook until warm.
  6. Meanwhile, heat the two tortillas in a large dry skillet until warm and pliable.
  7. Spread 2 tablespoons of hummus evenly over each tortilla, followed by a handful of fresh baby spinach.
  8. Divide the filling between the two tortillas, then top with the vegan feta and tahini sauce. Enjoy!