Broccoli rabe is loaded with nutrients, which is why both Giada and Dr. Oz love this recipe! Whip up these delicious and different tacos in 15 minutes or less for a quick dinner for the family. Bonus tip: If you make the taco bean spread in advance you can shave even more time off your dinner prep.
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 clove garlic, optional
- 1/2 tsp ground cumin
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1/3 cup extra-virgin olive oil
- 3/4 tsp kosher salt
- 2 bunches broccoli rabe
- 1/4 cup extra-virgin olive oil, divided
- 1/4 tsp kosher salt
- 1 tbsp Calabrian chili paste
- 2 tbsp lemon juice (from 1 large lemon)
- 8 small whole-wheat tortillas
- 1 cup grated ricotta salata cheese
- 1/2 cup roasted peanuts, chopped
1. Add chickpeas, garlic, cumin, lemon zest, and lemon juice into the bowl of a food processor. Pulse to blend. With the machine running, drizzle in the 1/3 cup of olive oil. Stop to scrape down the sides as needed. Season with the salt and puree until smooth. Set aside.
2. Bring a large pot of salted water to a boil. Cut off the bottom two inches of the broccoli rabe stems and discard. Working in batches, blanch the greens in the boiling water for one minute, then transfer to a colander and let drain.
3. Preheat a grill pan over medium-high heat. Toss the drained rabe with two tablespoons olive oil and the salt. In two batches, grill the broccoli rabe for two minutes per side. Remove to a cutting board and chop into one-inch pieces. Meanwhile, in a medium bowl, whisk together the Calabrian chili paste, lemon juice, and remaining two tablespoons olive oil. Add the grilled broccoli rabe to the bowl and toss to coat well.
4. Place the tortillas on the grill pan to warm slightly. Spread some of the bean spread on each of the tortillas and top with some of the broccoli rabe. Sprinkle with ricotta salata and peanuts and serve.