Kale and Chickpea Tacos

By courtneyepowell

Ingredients

• 3 cup(s) kale, stemmed and chopped
• 1 Tsp apple cider vinegar
• 1/2 cup(s) white onion, julienned
• 1/2 cup(s) tomatoes, chopped
• 1 Tbsp olive oil
• 1/2 Tsp salt
• 1/2 Tsp cumin
• 1 cup(s) chickpeas, rinsed and drained
• 8 corn tortillas
• 1/2 cup(s) avocado, peeled and sliced

Details

Servings 4
Adapted from heb.com

Preparation

Step 1

Place a 9 x 13‑inch baking dish in oven then preheat oven to 375ºF.

In a large bowl, combine kale, apple cider vinegar, onion, tomatoes, olive oil, salt and cumin.

In a separate bowl, gently crush the chickpeas, then add them to other ingredients and mix well.

Once the glass dish is hot, carefully remove it from oven and add vegetable mixture.

Place dish back in oven and allow vegetables to roast until onions and kale are browned around the edges.

Remove dish from oven and allow to cool.

To serve, spoon vegetable mixture inside a lightly warmed tortilla and garnish with avocado.