Soft Shell Chickpea Taco

By devogirl

Prep: Make chickpeas ahead

Per serving (3 tacos): 434 calories, 13.7g fat, 67.8g carbohydrates, 15.2g fiber, 4.6g sugars,
13.7g protein

Ingredients

• 1 tbsp low sodium soy sauce, tamari (GF) or coconut aminos (SF)
• 2 tsp fresh lemon juice
• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 15 oz can chickpeas, drained & rinsed
• 2 cups shredded lettuce
• 2 tomatoes, diced
• 1 cup corn (thawed, if frozen)
• 1 avocado, pitted & diced (or 8 oz guacamole)
• 12 corn tortillas
• hot sauce (optional)

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 400F. Whisk soy sauce, lemon juice & spices together. Add chickpeas and toss until well and evenly coated. Place chickpeas on a baking sheet, spritz lightly with cooking oil spray and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, lettuce, tomatoes,
corn and avocado. Drizzle hot sauce on top if desired.