Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 x 400g tins chickpeas, drained & rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp chilli powder
- Salt & pepper, to taste
- 2 ripe avocados
- Juice 1 lime
- Salt & pepper, to taste
- 8 small corn or flour tortillas
- Mixed lettuce leaves
- Mixed lettuce leaves
- Fresh coriander, chopped (optional)
- Hot sauce or salsa (optional)
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- In a large bowl, combine the chickpeas, olive oil, ground cumin, paprika, garlic powder, chilli powder, salt and pepper and toss to combine.
- Spread the chickpeas evenly on the baking tray and roast in the oven for 20-25 mins or until the chickpeas are crispy and golden brown. Remove from the oven and set aside.
- In a separate bowl, scoop the flesh from the avocados and add the lime juice, salt and pepper. Using a fork, mash the avocado. Adjust seasoning accordingly.
- Warm the tortillas according to the package instructions until soft and pliable.
- To assemble the tacos, spread a spoonful of smashed lime avocado onto each tortilla. Top with a generous portion of roasted chickpeas and add lettuce leaves, sliced red onion and chopped fresh coriander. Drizzle hot sauce or salsa if desired.
- Serve immediately.
- Tip: For added crunch and texture, include additional toppings such as pickled jalapeños, a sprinkle of toasted pumpkin seeds, vegan sour cream or dairy-free cheese.
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