Vegetarian Chickpea Tacos
Ingredients:
Chickpeas: 2 cans (15 oz each), drained and rinsed
Olive Oil: 2 tablespoons
Garlic Powder: 1 teaspoon
Cumin: 1 teaspoon
Paprika: 1 teaspoon
Chili Powder: 1 teaspoon
Salt and Pepper: to taste
Tortillas: 8 small corn or flour tortillas
Toppings: diced tomatoes, shredded lettuce, diced avocado, chopped cilantro, lime wedges, and any other desired toppings
Instructions:
Prepare the Chickpeas: In a large bowl, toss the chickpeas with olive oil, garlic powder, cumin, paprika, chili powder, salt, and pepper until evenly coated.
Cook the Chickpeas: Heat a large skillet over medium-high heat. Add the seasoned chickpeas and cook, stirring occasionally, until they are golden and slightly crispy, about 5-7 minutes.
Warm the Tortillas: While the chickpeas are cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are soft and pliable.
Assemble the Tacos: Fill each tortilla with a generous spoonful of the cooked chickpeas. Top with diced tomatoes, shredded lettuce, diced avocado, chopped cilantro, and a squeeze of lime juice. Add any other desired toppings.
Serve: Serve the tacos immediately with additional lime wedges on the side.