Crispy Avocado Chickpea Tacos Flavorful and Easy Meal

Ingredients

• 1 can chickpeas, rinsed and drained
• 1 ripe avocado, diced
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon cumin
• 0.5 teaspoon garlic powder
• to taste salt and pepper
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 0.5 cup fresh cilantro, chopped
• for serving lime wedges
• optional hot sauce for extra heat

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, toss the drained chickpeas with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them out evenly in the dish.
3. Bake the seasoned chickpeas in the oven for about 20-25 minutes, or until crispy and golden, stirring halfway through.
4. Meanwhile, in a skillet over medium heat, lightly toast the corn tortillas for about 30 seconds on each side until warm and slightly charred.
5. Assemble the tacos by adding a generous spoonful of crispy chickpeas on each tortilla.
6. Top with diced avocado and shredded cabbage.
7. Garnish with chopped cilantro and a squeeze of fresh lime juice. Add hot sauce if desired for extra kick.
8. Serve immediately, accompanied by extra lime wedges for squeezing.