We love these chickpea tacos! And best of all you can add any of your favourite additional Mexican ingredients.
Serves
3
Ingredients
- 6-8 whole wheat tortillas
- 1 tin corn
- Large tomato
- 1/4 red onion
- 1 avocado
- Lime
- Salt and pepper
- Coriander
- Small tin of jalapeños
Chickpeas
- 1 large tin chickpeas
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp salt and pepper
- 1 tbsp olive oil
Method
Drain and dry chickpeas, combine with spice ingredients and set aside.
Make tomato salsa by dicing tomato, red onion and coriander – season with salt and pepper as well as a big squeeze of lime juice and set aside.
Mash avocado with salt, pepper and a squeeze of lime and also set aside.
Drain corn and place in a bowl. Set aside.
Heat in a large thick based pan the oil and once hot, add the chickpeas. Makes sure they are all touching the bottom and leave for a few minutes to cook. Stir and ensure all chickpeas are again touch the bottom and leave again for a few minutes for the peas to get some colour on them. Do this for about 10 minutes.
While the chickpeas are cooking, in a seperate un-oiled pan, cook the tortillas until lightly golden and put on a seperate plate.
To serve – get a tortilla, add a generous helping of avocado, sprinkle corn and a dollop of tomato mix. Finally top with the delicious chickpeas and a few spicy jalapeños!
Note
This recipe can be customised – don’t have corn? No worries. Left over cabbage in the fridge – perfect, thinly slice on top (like I have done in the pic!) Like beans? Add some on… it’s very flexible and best of all delicious!
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Sparkling Eats 
looks delicious!