You know those recipes that just work every single time? That’s what these Giada Broccoli Rabe Tacos are for me. The grilled broccoli rabe gives you a little charred crunch, the chickpea spread adds creamy goodness, and the peanuts? Total game-changer for texture.

I usually make these for a quick weeknight meal, and they’re always a hit. They’re best when the tortillas are warm and fresh, and you can easily double the recipe if you’re feeding a crowd. These tacos feel fancy but come together in no time, which is exactly what I need most nights!

Recipe Ingredients

For the Spread:

• 1 (15-ounce) can of chickpeas, rinsed and drained
• 1 garlic clove, optional
• ½ teaspoon of ground cumin
• 1 teaspoon of grated lemon zest
• 1 tablespoon of fresh lemon juice (from 1 lemon)
• ⅓ cup of extra-virgin olive oil
• ¾ teaspoon of kosher salt

For the Tacos:

• 2 bunches of broccoli rabe
• ¼ cup of extra-virgin olive oil
• ¼ teaspoon of kosher salt
• 1 tablespoon of Calabrian chile paste or hot sauce
• 2 tablespoons of fresh lemon juice (from 1 lemon)
• 8 small whole-wheat tortillas
• 1 cup of grated ricotta salata cheese
• ½ cup of roasted peanuts, chopped

How To Make Giada Broccoli Rabe Tacos

Make the Spread:

1. Prepare the food processor and add chickpeas, garlic (if using), cumin, and lemon zest with lemon juice.
2. Blend the mixture by pulsing until it starts to combine into a chunky paste.
3. While the machine runs, drizzle in the olive oil slowly until fully incorporated and smooth.
4. Stop occasionally to scrape the sides of the bowl and make sure everything blends evenly.
5. Once smooth, season with kosher salt, adjust to taste, and set the spread aside for later use.

Cook the Broccoli Rabe:

1. Trim the bottom 2 inches of the broccoli rabe stems and discard to remove any tough parts.
2. Bring a large pot of salted water to a rolling boil, then blanch the broccoli rabe in batches for one minute each.
3. Transfer the blanched greens to a colander to drain and cool slightly before grilling.

Grill the Broccoli Rabe:

1. Preheat a grill pan over medium-high heat until hot, but not smoking.
2. Toss the broccoli rabe with 2 tablespoons of olive oil and a small sprinkle of kosher salt to coat evenly.
3. Grill the broccoli rabe in two batches, cooking for two minutes on each side until lightly charred.
4. Move the grilled broccoli rabe to a cutting board and chop into one-inch pieces for easier taco filling.

Dress the Broccoli Rabe:

1. In a medium bowl, whisk together the Calabrian chile paste, lemon juice, and remaining olive oil.
2. Toss the chopped, grilled broccoli rabe in the bowl until fully coated with the flavorful dressing.

Warm the Tortillas:

1. Place the tortillas on the same grill pan and heat them briefly, flipping once to warm both sides.
2. Remove them from the grill when they are just soft and pliable, but not overly browned.

Assemble the Tacos:

1. Spread a generous amount of the chickpea mixture onto each warmed tortilla as the base layer.
2. Top the spread with a portion of the dressed broccoli rabe to add the main flavor.
3. Sprinkle each taco with grated ricotta salata cheese and a handful of chopped roasted peanuts.
4. Serve the tacos immediately while warm, ensuring every bite bursts with flavor and texture.

Recipe Tips

• Grill Perfectly: Use medium-high heat for grilling broccoli rabe to avoid burning and ensure even charring while keeping it tender. Rotate pieces carefully for uniform cooking.
• Chickpea Spread Consistency: Add a splash of water to the food processor if the chickpea spread is too thick to blend smoothly. Adjust salt afterward for the perfect taste.
• Tortilla Upgrade: Warm tortillas directly on the grill for added smoky flavor. Stack them in a clean towel to keep warm and pliable while assembling.
• Cheese Substitution: Use crumbled feta or cotija cheese if ricotta salata isn’t available. Both cheeses offer a similar tangy and slightly salty flavor profile.
• Peanut Alternatives: Swap chopped peanuts with toasted sunflower seeds or pumpkin seeds for a nut-free, equally crunchy topping that pairs well with the tacos.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Alex’s Shrimp Stir-Fry
• Giada Make It at Home Fried Rice
• Giada Skinny Chicken Parm