Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Mix the miso, tamari, apple cider vinegar, and maple syrup in a medium-sized bowl.
Add the quartered radishes and chickpeas and mix until coated.
Spread the radishes and chickpeas out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through. (Note that the chickpeas will not be crispy, but they’ll be perfectly cooked for warmth and flavor!).
Remove from the oven and sprinkle with cilantro, if desired.
While the radishes and chickpeas are roasting, make the pickled veggies: Add the onion, cabbage, and carrots to a medium-sized bowl.
Add the rice vinegar, water, maple syrup, and salt, if using. Stir well to combine. To enhance the flavor even further, massage the veggies into the brine with clean hands for about 30 seconds. Set aside.
Assemble your tacos: Heat the tortillas on a stovetop griddle. Add 2–3 tablespoons of the roasted radish and chickpeas to each tortilla followed by 2–3 forkfuls of the pickled veggies. Drizzle Wasabi Mayo over top.
Serve with lime wedges and hot sauce, if desired.
Chef's Notes
Substitutions
Substitute chickpeas with another variety of white beans, red beans, black beans, or lentils.
Substitute cilantro with parsley or chives.
Substitute red cabbage with green cabbage.
Use another variety of radish, like daikon or watermelon radish, in place of red radish.
Flour-Free Option
Instead of tortillas, use leafy green lettuce or cabbage leaves as your tortillas.
Whole Food Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.
Prep Ahead
Make the Wasabi Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the miso radishes and chickpeas ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe. Reheat them in the oven at 375 degrees for 5–10 minutes.
Make the pickled veggies ahead of time and store them in an airtight container in the refrigerator for up to two weeks.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Mix the miso, tamari, apple cider vinegar, and maple syrup in a medium-sized bowl.
Add the quartered radishes and chickpeas and mix until coated.
Spread the radishes and chickpeas out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through. (Note that the chickpeas will not be crispy, but they’ll be perfectly cooked for warmth and flavor!).
Remove from the oven and sprinkle with cilantro, if desired.
While the radishes and chickpeas are roasting, make the pickled veggies: Add the onion, cabbage, and carrots to a medium-sized bowl.
Add the rice vinegar, water, maple syrup, and salt, if using. Stir well to combine. To enhance the flavor even further, massage the veggies into the brine with clean hands for about 30 seconds. Set aside.
Assemble your tacos: Heat the tortillas on a stovetop griddle. Add 2–3 tablespoons of the roasted radish and chickpeas to each tortilla followed by 2–3 forkfuls of the pickled veggies. Drizzle Wasabi Mayo over top.
Serve with lime wedges and hot sauce, if desired.
