By Shona Bonewit
Drain and rinse the canned chickpeas under cold water.
In a skillet, heat olive oil over medium heat. Add the chickpeas, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the chickpeas with the spices.
Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are slightly crispy.
While the chickpeas are cooking, chop the lettuce and prepare other toppings: dice the avocado and set aside with the diced tomatoes and sour cream.
Warm the taco shells according to package instructions.
Fill each taco shell with a layer of lettuce, a scoop of chickpeas, diced tomatoes, avocado slices, and a dollop of sour cream.
Serve immediately and enjoy your chickpea tacos!
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This Main Course Vegetarian Tacos recipe is ready in 20 minutes and features canned chickpeas, taco shells, lettuce and other delicious ingredients. Contains 180 calories total.
Drain and rinse the canned chickpeas under cold water.
In a skillet, heat olive oil over medium heat. Add the chickpeas, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the chickpeas with the spices.
Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are slightly crispy.
While the chickpeas are cooking, chop the lettuce and prepare other toppings: dice the avocado and set aside with the diced tomatoes and sour cream.
Warm the taco shells according to package instructions.
Fill each taco shell with a layer of lettuce, a scoop of chickpeas, diced tomatoes, avocado slices, and a dollop of sour cream.
Serve immediately and enjoy your chickpea tacos!
Calories per Serving: 180
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