Servings: 4 peeps
Ingredients
For chickpea filling
- 2 tablespoons olive oil
- 30 oz canned chickpeas, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For cabbage slaw
- 1/2 head small red cabbage shredded
- 1 carrot grated
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno seeded and finely chopped
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1 lime juiced
For cilantro lime sauce
- 3/4 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves minced
- 1 lime juiced
- 1/2 teaspoon salt
For serving
- Corn tortillas warmed
- Avocado sliced
- Cilantro
Instructions
- For chickpea filling: Heat olive oil in a medium saute pan over medium heat. Add chickpeas and season with chili powder, cumin, paprika, garlic powder and salt. Mix to evenly combine. Cook for 10 minutes or until chickpeas are golden brown and crispy.
- For cabbage slaw: Mix cabbage, carrot and cilantro in a medium bowl. Add jalapeno, garlic, salt and lime juice and toss to combine. Add more jalapeno, salt or lime juice to taste.
- Combine all ingredients for cilantro lime sauce in a small bowl.
- Lay warmed tortillas on a flat work surface. Layer with seasoned chickpeas, cabbage slaw and cilantro lime sauce. Top with sliced avocado and cilantro. Enjoy immediately.
Video
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