Spiced Chickpea and Avocado Tacos

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 12 small corn tortillas
• 2 cans (15 oz each) canned chickpeas
• 2 ripe avocado
• 1/2 medium red onion
• 2 garlic cloves
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 2 tbsp olive oil
• 2 lime
• 1/3 cup chopped fresh cilantro
• 1 cup cherry tomatoes
• 1/3 cup crumbled feta or cotija cheese
• 1/4 cup plain Greek yogurt or crema

Instructions

1. 1Drain and rinse the chickpeas thoroughly, then pat them very dry with paper towels so they will crisp rather than steam.
2. 2Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chickpeas and cook undisturbed for 3 minutes to start browning.
3. 3Sprinkle the cumin, smoked paprika, chili powder, cayenne, and salt over the chickpeas. Add the minced garlic and stir continuously for another 4 to 5 minutes until the chickpeas are golden, slightly crispy, and fragrant.
4. 4Remove the skillet from heat and squeeze the juice of one lime over the spiced chickpeas, tossing to coat. Taste and adjust seasoning if needed.
5. 5Halve the avocados, remove pits, and scoop the flesh into a bowl. Mash roughly with a fork, leaving some chunks, then fold in salt and the remaining lime juice.
6. 6Warm the tortillas in a dry skillet or over a low flame until soft and lightly charred in spots, then keep them stacked in a towel.
7. 7Dice the red onion and halve the cherry tomatoes. Chop the cilantro.
8. 8Spread a spoonful of mashed avocado on each warm tortilla, top with a generous scoop of the spiced chickpeas, then add tomatoes, red onion, cilantro, crumbled cheese, and a drizzle of yogurt or crema. Serve immediately.