Mole-Spiced Chickpea & Grilled Zucchini Tacos


Mole-Spiced Chickpea & Grilled Zucchini Tacos

We’re 7 months into this whole parenting gig and we’ve learned a lot. Not least of which is that as long as you have tortillas, you can generally always make tacos out of the contents of your fridge. These mole-spiced chickpea and grilled zucchini tacos are just that. Though, I have been day dreaming about them all summer so maybe subconsciously I’ve kept all the ingredients on hand just in case we need tacos.

Seven months into parenting and I’m still learning. Learning what kind of mom I am. What kind of mom I’m going to be. And reconciling that with what kind of mom I want to be or think I should be.

Mole SeasoningMole-Spiced ChickpeasGrilled Zucchini

My love for this little human grows exponentially as I watch her discover something new every single day. Now at 7 months old, she sits up on her own, eats zucchini, smiles and jabbers at anyone who will listen (especially the cat – a word I swear I’ve heard her practicing), and has very clear desires and knows exactly how to express them. Things like, “I want to put that cat’s tail in my mouth” and “WHY CAN’T I GRAB THE CAT’S FURR?!”

Mole-Spiced Chickpea & Grilled Zucchini Tacos

And, you guys, if there was ever any doubt, she is for sure my kid. A few days ago I heard hysterical baby belly laughs erupting from the bathroom while my mom gave Zoella a bath.

She’d farted in the tub. And cracked herself up.

Twice – both times with as much amusement. I’m thankful I’m home to hear all the fart laughs while she’s itty bitty.

Mole-Spiced Chickpea & Grilled Zucchini Tacos

Then at the same time, I still covertly question whether I’m enough. PAUSE. I should preface this by saying: I’m not looking for folks to tell me I’m a good mom; Instinctively, I know that I’m enough. Yet, I haven’t folded laundry or put dishes away in decades, and there are days when I react to Lucas leaving work late by sending pictures of the baby’s melt-down face, then my melt-down face, followed by audio clips of her tears. (Subtlety is not my specialty – I’m fortunate he loves me).

I’m a mom that’s at home with her babe, but I’m splitting my time – using naps and the hours after she falls asleep to keep up with the mound of work I keep adding to my plate. The work that I also love and makes me feel like more than just a boob. Every time my mom or a nanny comes to babysit while I work though, I feel a tinge of guilt. Why did I have a baby when I love my work…to just have someone else care for her during the day? Rationally, I know that’s normal guilt and that moms go back to work every single day and that it’s healthy for me and Zoella – but it’s powerful guilt that makes me question what kind of mom I am. So that’s where I am these days.

Mole-Spiced Chickpea & Grilled Zucchini Tacos

Today I’m the kind of mom who reads books. Books like: Dragons Love Tacos. Have you heard of this book? It’s all about how dragons loooOOoove tacos and taco parties, and if you want to make friends with dragons, tacos are key.

So I’m throwing a taco party! These mole-spiced chickpea and grilled zucchini tacos would bring all the dragons to your party, trust me. The grilled zucchini adds moisture and quintessential summer flavors that, combined with mole-spiced chickpeas, makes the tacos hearty and filling. The mole spices were the brainchild of Carla, who listened to me describe the flavors from my taco daydreams and gave them a name. She’s magic because this profile was exactly what I was dream-tasting.

Then I turned the tacos into a flavor bomb of all my favorite toppings: lime greek yogurt crema, quick-pickled radishes, salty toasted pepitas, microgreens, and crumbles of French feta. Summer isn’t over yet. Not even a little bit. C’mon over, Dragons!

Read my new mama reflections from 4 months ago if you’re curious how things have changed.

Mole-Spiced Chickpea & Grilled Zucchini Tacos
Yields: 8 tacos
Mole-Spiced Chickpeas
  • 1 16-ounce can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon brown sugar
  • ¼ teaspoon cocoa powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cumin
  • ¼ teaspoon each salt & pepper
Grilled Zucchini
  • 2 medium zucchini, cut into ¼-inch coins on the slight diagonal
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper
Quick-pickled Radishes
  • 5 small radishes, sliced thin and halved
  • 5 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
The Rest
  • ¼ cup greek yogurt
  • 2 tablespoons lime juice
  • ¼ teaspoon salt, divided
  • 2 tablespoons pepitas
  • ½ teaspoon olive oil
  • 8 corn tortillas
  • 2 cups microgreens
  • 3 tablespoons French feta or cotija cheese, crumbled
  1. Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.
  2. Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.
  3. Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and ⅛ teaspoon salt until smooth. Set aside.
  4. Toast the pepitas. In a medium or large pan over medium heat, warm ½ teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with ⅛ teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!
  5. Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.
  6. Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
  7. Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!

Mole-Spiced Chickpea & Grilled Zucchini TacosThanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

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  1. Now THIS is how you taco. I am loving basically ALL the things stuffed inside these glorious tacos….and mole spice? BRILLIANT.

  2. amanda paa says:

    Hearing that laugh come from the bathroom, your mama being there, and the little bubbles coming out of the water… so funny! I love seeing that girl smile. And I know those jabbers will turn into real words soon, as fast as time goes.
    Thank you for being so open and honest how things are going as a mom. I think I’d have some of the same questions to myself and guilt. But as you said, so healthy for both you and Zoella to do the things you love (be a baby, and make badass recipes & photos) and then love the time you spend together.

  3. Veronica says:

    I remember those days feeling like I just wasn’t enough of what my kids needed! My husband and I made the decision that I would stay home to raise the kids and so I quite my job when my daughter was born! There were days when I questioned if my decision to stay home was the right one! It did not help when people would say to me but “What do you do all day!”. That’s when I decided to surround myself with folks who would support me and not bring me down! Eventually I went back to work and it was very rewarding but I will never regret staying home! My daughter is now 35 and when I asked her if I was a good Mom she said ” Lucas and I had the best childhood and we are lucky that you are our Mom!”. She made my fears disappear! Now I am trying to learn how to be a good grandma to my grand daughter Zoella Mae but I’m sure Zo will train me well along the way! Roy and I are so blessed that you made us grandparents! We know that everything you do is out of Love! Zo is blessed that you are her Mommy! I love reading your blog and I wish I had this recipe when trying to think up healthy alternative’s for taco night! Your mole is what kicked this meal up a notch! Genius!

  4. Matt says:

    I wish my tacos looked this good! Wishing I had a few now. For breakfast.

  5. naomi says:

    Story of my life, girl! Some days are sheer madness and by noon I”m wishing naptime was bedtime. But a smile peeks through the fits and I melt and nap time turns to play time. As for work, I’m forever chasing deadlines that are about to pass me. After 9 years I”m only moderately better at motherhood, so share your secrets when you get it down!

    As for the tacos – yasssss! LOVE these vegetarian styled ones.

    • Yes!! And like still naptime feels WAY too short! I’m excited for her to be able to help someday hehe. Right now she “helps” by ramming her walker into the tripod. Haha.

      And thank you!!

  6. Tacos are extraordinary and the fact is you’ll still be wondering what kind of mom you’ll be in 10 years :) Having a kid is an ever revolving cycle with changes every second of every day. The job is never done or complete and there is no clocking out…but that’s what makes it so much fun and with so many rewards like farting in a bath tub! parenting is the hardest job in the world but the one with the biggest bonus plan ;)

    • Ah – that is so true. I love that you say this because it’s good to know that after 10 years it still feels like the best job ever! And when she does something amazing I can’t even squeeze her as hard as I want to hug her!

  7. Alanna says:

    First, these tacos look freaking amazing! I’m totally making them asap. Mole spiced chickpeas and that crema… YES! Second, it goes without saying, but please take all the time you need with baby when we’re working together! You need to be there for those important moments in her life, like farting in the tub. Clearly we need to implement more baby/smoothie/farting breaks. ;)

    • Oh my gosh – no no no. We’re doing great! It’s more of a general feeling than something specific and even if I took more breaks, I’m sure I’d STILL feel this way. And eventually I’m going to be working even more so I’m going to have to learn to get used to that! Plus, she def needs time with other people – I’m boring.

  8. Um, girlfriend! These tacos are two-snaps up! I don’t want summer to ever end!!

  9. What an incredibly unique taco concept. I love this! And as always, I love following along with your mom adventures :)

  10. I can only imagine how you felt when you heard the fart laughs coming from the bathroom. It is so funny. She is adorable. I know you said that you do not need us to tell you that you are good mom, but I think Zoe is so lucky to have you. I mean c’mon, she will already know how to make a gluten-free pie dough between you and aunt Alanna before she can count to 10. No?!? Am-I-wrong? :))
    And these tacos… Seriously, chickpeas and grilled zucchini… I want to eat them all.
    PS: Can I just say??? I love your photos. <3

    • Aw thank you friend! I sure hope so – I’ve already got her a rolling pin and some toy food so she’s ready! And her favorite toys are the spatulas and measuring spoons:)

      Also thank you thank you – it means so much that you say that because I admire your work SO MUCH!

  11. Carla says:

    Everyone else here doesn’t even KNOW how good your voices are when reading Dragons Love Tacos. THEY DON’T EVEN KNOW. It was nice of you to at least clue them in to the BEST TACOS EVER. MM. TACOS.

  12. LOL – a little fart and a crack up! My big brother still does that! LOL! Ohhh Sarah. I can’t imagine all the feels. The sheer weight of the responsibility of having a little human to raise would be enough to bring me to my knees, let alone the day to day stuff. No doubt your mind is in overdrive contemplating all the details, laughing in between, taking care of yourself, Lucas and all the stuff life is made of. I can imagine how your priorities have changed, routines and schedule. But all these little moments, with Zoe, you’d never be able to get back if you missed them. What a gift! And your work…. it’s good you’re giving yourself that Sarah, and because you love it so much… you need it because there’s still a part of you (other than a boob) that will be glad you did years from now. Your spirit needs it. Now.. these tacos. Is the secret to a good mole ancho? I just added it to my list! Brilliant and SO delicious!! xo

    • Things have definitely changed – especially that my day to day plans now revolve around HER and how SHE can be the happiest, healthiest little human. I think you’re right – and Zo needs it too – like to see me as someone who works hard so she also wants to work hard! Thank you for your sweet words Traci! I’ve never made a mole spice before, but I was pretty impressed with my first go! I just did a lot of research of different spice mixes online and came up with my own combo! I hope you love them! xo!

  13. Thalia says:

    holyy these tacos look SO good, perfect for the aus summer! and i’ve never put chickpeas in tacos before (a crime) which is something i MUST try. and i love reading your parenting stories too – i 100% cannot relate, but i do love love reading them! Xx

  14. Mmmmm that looks delish! Can’t wait to try it!

  15. Molly says:

    Sarah, these tacos were wonderful! Great combination of flavors and textures. Even my kids liked them (they’re not really picky, they just complain about vegetables…sigh)!

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