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.

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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.

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Heat corn tortillas. Top each one with a lettuce cup. Top each lettuce cup with the chickpea taco mixture and guacamole. Serve and enjoy!

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