Ingredients:

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp chili powder

• Salt & pepper to taste

• Optional: a pinch of cayenne for heat or squeeze of lime for brightness

For Serving:

• 6–8 small corn or flour tortillas

• 1 cup shredded red cabbage or lettuce

• ½ cup diced tomatoes or pico de gallo

• 1 avocado, sliced or mashed

• ¼ cup chopped cilantro

• Lime wedges, for serving

• Optional: dairy-free or regular sour cream, feta or cotija cheese, or a drizzle of tahini-lime sauce

Instructions:

1. Roast or sauté the chickpeas:
   Heat olive oil in a skillet over medium heat. Add chickpeas and seasonings. Cook for 8–10 minutes, stirring occasionally, until chickpeas are golden and slightly crispy. (Alternatively, roast at 400°F for 20–25 minutes.)

2. Warm the tortillas:
   Heat in a dry skillet or microwave until soft and pliable.

3. Assemble the tacos:
   Start with a layer of cabbage or lettuce, then add chickpeas. Top with avocado, tomatoes, cilantro, and your favorite extras like sour cream or cheese.

4. Finish with lime juice and serve immediately.

Variations:

• Add a slaw: Toss shredded cabbage with lime juice, olive oil, and a pinch of salt.

• Make it spicy: Add hot sauce or sliced jalapeños.

• Want more protein? Toss in black beans or top with a fried egg.