Crispy Chickpea and Avocado Salad Tacos

Ingredients

• 2 cups canned chickpeas
• 2 avocado
• 8 corn tortillas
• 2 cups green cabbage
• 2 lime
• 1 cup fresh cilantro
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 red onion
• 1 cup cherry tomatoes

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

3. 3

   In a bowl, toss the chickpeas with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper until evenly coated.

4. 4

   Spread the chickpeas in a single layer on a baking sheet. Bake for 25-30 minutes, or until they are crispy and golden brown, shaking the pan halfway through.

5. 5

   While the chickpeas are baking, prepare the salad. Thinly slice the green cabbage, red onion, and cherry tomatoes. In a large bowl, combine the cabbage, onion, tomatoes, and 1 cup of chopped fresh cilantro.

6. 6

   Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with the juice of 1 lime until creamy. Add salt to taste.

7. 7

   Once the chickpeas are done, remove them from the oven and let them cool slightly.

8. 8

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

9. 9

   To assemble the tacos, spread a layer of mashed avocado on each tortilla, top with the cabbage salad mixture, and add a generous amount of crispy chickpeas.

10. 10

    Squeeze fresh lime juice over the top and garnish with additional cilantro if desired. Serve immediately.