Chickpea Tacos with Avocado Cream

Directions

1. Rinse and drain the chickpeas in a colander, letting them drain well.
2. Wash and dry all fresh produce, then seed and dice the bell peppers and onion.
3. Peel and mince the garlic.
4. Heat a skillet over medium-high and add a thin layer of oil to coat the bottom.
5. Add the bell peppers, onion, garlic, and chickpeas; cook, stirring occasionally, until the chickpeas brown slightly, about 3–4 minutes.
6. Stir in soy sauce, chili powder, and paprika; continue cooking for 5–7 minutes until the mixture is golden and fragrant.
7. In a blender, combine one avocado, a splash of water, a pinch of salt, and the lime juice; blend until smooth to make the avocado cream.
8. Wrap the tortillas in damp paper towels and microwave for 15–30 seconds until warmed through.
9. To serve, spoon the chickpea mixture into each tortilla and drizzle with the avocado cream; fold and enjoy.
10. Optional: refrigerate leftovers in a sealed container for up to 2 days and reheat as needed.
11. If you prefer a different tortilla choice, try corn tortillas for a variation in texture and flavor.