Tacos de garbanzos

Ingredientes

• 1-15.5 oz can organic chickpeas, rinsed and drained
• 2 tsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp cumin
• 1/2 tsp salt or to taste
• 1 cup fresh chopped cilantro ( set aside 2 tsp for the yogurt sauce)
• 1 Large Hass avocado, peeled and pit removed
• 1-1 1/2 tbsp freshly squeezed lime juice
• 1/8-1/4 tsp salt
• 24 grape tomatoes sliced in half
• 1 cup shredded purple cabbage
• 1 cup corn kernels ( fresh or frozen)
• 6 corn tortillas
• Sriracha sauce to taste (optional)
• Green Dragon Hot Sauce (optional)
• YOGURT SAUCE
• 1/2 cup vegan plain unsweetened yogurt. You may use Greek yogurt, if not vegan.
• 1/8 - 1/4 tsp salt (or to taste)
• 1 clove garlic, grated
• 2 tsp chopped cilantro
• 2 tsp fresh squeezed lime juice

Preparación

1. 1

   Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin, and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside

2. 2

   Mash the avocado with 1-1 1/2 tbsp freshly squeezed lime juice and 1/8-1/4 tsp salt. Mix it until smooth

3. 3

   To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use

4. 4

   To assemble the tacos, spread the mashed avocado on each tortilla. Add the chickpea mixture, tomatoes, cabbage, and corn. Drizzle with yogurt sauce and sriracha or green dragon sauce, if using.