Chickpea Street Tacos |

These tacos are gluten and soy-free, with a nice spicy kick.

Makes 1 serving (to make more, simply multiply the ingredients)

What You’ll Need:

4 corn tortillas (I used the tiny ones)
1/2 cup canned chickpeas, drained and rinsed
4 lettuce cups from a head of lettuce, rinsed and dried
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp cayenne pepper (if you don’t like a little spice, leave out the cayenne)
1/4 tsp garlic powder
1 tsp grape seed oil
1 tbsp jarred salsa

For the guacamole:

1/2 avocado
1 small diced tomato
1/2 lime
A dash of salt, pepper and garlic powder

To make:

In a small sauce pan, heat 1 tsp grape seed oil, chickpeas, chili powder, cayenne, cumin, garlic powder and a dash of salt over medium heat for 3 minutes, sauteeing the chickpeas in the seasonings. Add 1 tbsp of your favorite jarred salsa. Continue to stir and mash the chickpea mixture in with the salsa for another 3- 4 minutes.

For the guacamole: Put 1/2 avocado and 1 small diced tomato into a small mixing bowl. Add juice from 1/2 lime, a dash of salt, pepper and garlic powder. Mix.