Chickpea Tacos

Name: Chickpea Tacos
Ingredients: 15 ounces, weight Canned Chickpeas; 1/2 cups Water; 1 teaspoon Cumin; 1 teaspoon Chili Powder; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Paprika; 1/2 Head Of Cabbage; 1/2 cups Diced Red Onion; 2 teaspoons Cilantro; 1 Jalapeno; 1 Avocado; 1 whole Lime, Juiced; Salt To Taste; 1 package Soft Tortilla Shells (8 Count); Optional Garnishes: Diced Tomatoes, Plain Yogurt

16 ingredients

11 steps

Ingredients

15 ounces, weight Canned Chickpeas
1/2 cups Water
1 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Paprika
1/2 Head Of Cabbage
1/2 cups Diced Red Onion
2 teaspoons Cilantro
1 Jalapeno
1 Avocado
1 whole Lime, Juiced
Salt To Taste
1 package Soft Tortilla Shells (8 Count)
Optional Garnishes: Diced Tomatoes, Plain Yogurt

Directions

1

Drain and rinse your chickpeas.
2

Place into a medium sized pan along with your water.
3

Combine all of the spices (cumin, chili powder, onion powder, garlic powder, and paprika), add them into the chickpeas and mix thoroughly.
4

Let simmer for 10-15 minutes.
5

Add water as needed (if sauce thickens too much).
6

While your chickpeas are simmering, dice up your cabbage and place it inside a medium sized bowl.
7

Dice up your red onion, cilantro, and jalapeno and mix in with your cabbage.
8

Slice up your avocado and place in the bowl as well, mixing until the avocado is smooth and well combined.
9

Squeeze in the juice from one lime and salt (to taste).
10

Mix until full combined.
11

Serve your chickpeas on a soft tortilla topped with the cabbage mixture, diced tomatoes, and a dollop of yogurt (or substitute with sour cream if preferred).