Chickpea Tacos

• 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

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).

chickpeas, water, cumin, chili powder, garlic, onion powder, paprika, cabbage, red onion, cilantro, avocado, salt, tortilla, tomatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-tacos/ (may not work)