Crispy Chickpea Tacos with Tangy Lime Slaw

Ingredients

• •1.5 cups canned chickpeas, drained and rinsed
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •1/2 teaspoon chili powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •4 small corn tortillas
• •1 cup shredded red cabbage
• •1/2 cup shredded carrots
• •1/4 cup chopped fresh cilantro
• •1/4 cup mayonnaise
• •1 tablespoon lime juice
• •1 teaspoon honey or agave syrup
• •1 avocado, sliced
• •Lime wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a bowl, mix the chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until evenly coated.

3. 3

   Spread the chickpeas on the baking sheet and roast for 15 minutes, stirring halfway through, until crispy.

4. 4

   In a separate bowl, combine shredded red cabbage, shredded carrots, and chopped cilantro.

5. 5

   In a small bowl, whisk together mayonnaise, lime juice, and honey. Pour the dressing over the cabbage mixture and toss until well coated.

6. 6

   Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.

7. 7

   Assemble the tacos by filling each tortilla with crispy chickpeas, lime slaw, and avocado slices.

8. 8

   Serve with lime wedges on the side for an extra tangy kick.