Chickpea and buckwheat tacos with marinated aubergines

These gluten-free tacos made from scratch are the perfect way to learn more about your taste buds and get creative with new flavors!


Are chickpeas already part of your pantry? They are definitely a staple in mine and I usually try to stock up on both dry chickpeas and flour. If you are not used to cook with this kind of flour, give it a go! I love how food tastes when using chickpea flour, but I also really appreciate how it can be a handy option for a quick lunch.

What’s so special about chickpeas? They are high in fibre and protein (they have both soluble and insoluble fibre). This makes them a good ingredient not just for maintaining a healthy digestive system, but also to keep under control the levels of cholesterol and sugar in the bloodstream. They are especially rich in potassium, calcium, magnesium, iron, and vitamin B6. This composition makes chickpeas a great addition to the diet to help the body fighting stress (another reason to love them!).

These simple tacos are a great idea for a tasty lunch or dinner – you can easily change the preparation of the batter or the filling… to make them even more delicious, according to your taste buds! I can’t count how many times I’ve made them at home, and these are some of my favourite variations:

  • add mushrooms to the filling (simply cook them with the aubergines)
  • add milled flaxseeds to the batter (approx. 2 tbsp for the quantities written below)
  • add red cabbage on top of the aubergines: you can use it raw, with a splash of lemon juice or you can heat a little bit of olive oil in a pan, then add the red cabbage and stir for a couple of minutes, add the lemon juice and stir until there’s no liquid left. You can also use fermented red cabbage.
  • add some melted ghee in the batter (approx. 3/4 tbsp solid ghee for the quantities written below)
  • add rocket or other greens on top of the aubergines (for example microgreens)
  • add mozzarella instead of feta or goat cheese (I would use approx. 40-50 g of mozzarella for each person)

Hope you will like them as much as I do, and don’t forget to get creative while cooking!


Chickpea and buckwheat tacos with marinated aubergines


  • 8 tbsp chickpea flour
  • 8 tbsp buckwheat flour
  • water
  • 2 medium-sized aubergines
  • 1 tsp extra virgin olive oil
  • 1-2 tbsp tamari
  • 1/2 tsp dried thyme
  • 1/3 tsp garam masala
  • 1/3 tsp ginger powder
  • a pinch of cayenne pepper
  • approx. 50 g feta or goat cheese (use chopped cashews for a dairy free option)

To make the batter: in a medium-sized bowl, mix the 2 flours and enough water to get a batter similar to one for pancakes – mix well. Let it rest for 5-10 min. Stir until there are no lumps. Add more liquid if needed. Heat a frying pan, preferably a non-stick one, on a medium heat with ½ tsp of ghee or olive oil (find here the recipe for ghee). Use 2 tbsp for each taco, moving the pan until the batter is evenly distributed. Cook each taco until it can be easily flipped with a spatula.

To make the marinated aubergines: mix spices, olive oil, and tamari with the finely chopped vegetables. Massage with your hands for a couple of minutes. Let it rest for 20-30 min. in the fridge. Heat a pan and then add the aubergines, cook for approx. 5 min.

Add some aubergines inside each taco, then add the other fillings on top of them (this amount of aubergines will make the filling for 2 people – I usually consider approx. 3 small tacos for each person, prepare more of them and keep in the fridge for 2-3 days).

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