Chana Masala Tacos

with Cucumbers, Marinated Onions & Citrus Sauce

These colourful soft tacos are quick to make and sure to impress. Fry up spiced chickpeas in butter, and fold crunchy marinated onions and cucumbers into oven-warmed flour tortillas, drizzled in a dreamy citrus sauce.

Cooking time20 minutes


Calories770 / serving

Nutrition per serving:
  • Total Fat: 42g
  • Sugars: 13g
  • Saturated Fat: 12g
  • Protein: 20g
  • Sodium: 950mg
  • Fibres: 16g
  • Total Carbs: 82g

Allergens: Eggs, Milk, Sulphites, Wheat

We will send you:

  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 45ml Mayonnaise
  • 540ml Chickpeas (canned)
  • 25g Marinated onions
  • 6 Wheat flour tortillas
  • 8.5g Flavours of Chennai Chana spice blend (coriander, cumin, powdered mango, turmeric, paprika, ginger, fenugreek)

You will need:

  • Large pan
  • Zester
  • Strainer
  • 2 or 4 tbsp Butter
  • Salt & pepper
  • Aluminium foil



Mise en place

Preheat the oven to 400°F. Drain and rinse the chickpeas. Zest and halve the lime. Juice ½; cut the remaining ½ into 2 wedges. Halve the cucumbers lengthwise and thinly slice crosswise on an angle; season with S&P to taste.


Pan-fry the chickpeas

In a large pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the chickpeas and cook, stirring occasionally, 8 to 10 minutes, until golden brown. Add the spice blend; season with S&P to taste. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.


Warm the tortillas

While the chickpeas cook, stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto the oven rack and bake, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.


Make the citrus sauce

In a small bowl, combine the mayonnaise, lime juice, as much of the lime zest as you’d like and 1 tsp water (double for 4 potions); season with S&P to taste.


Plate your dish

Divide the warm tortillas between your plates. Top with the chickpeas, cucumber slices, marinated onions and a drizzle of the citrus sauce. Serve any remaining toppings on the side. Garnish with the lime wedges. Bon appétit!