20-Minute Chickpea Tacos

By Rainbow Plant Life · 20 min

Ingredients

Instructions

1. If the nuts are raw, spread them on a sheet pan and roast at 350°F (175°C) for 7 to 10 minutes, tossing halfway through.
2. Pat the chickpeas dry with a towel or paper towels without crushing them.
3. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat, spreading it evenly. Add the chickpeas in a single layer and leave them undisturbed for 2 to 3 minutes.
4. Toss and cook another 3 minutes, until golden and blistered in spots.
5. Add the salt, oregano, smoked paprika, garlic powder and cayenne. Toss to coat and cook 2 to 4 minutes, then remove from the heat and squeeze over lime juice.
6. To make the pesto, blend the nuts in a food processor until very fine.
7. Add the cilantro, garlic, jalapeño, lemon zest, 2 tablespoons lemon juice, 1/4 teaspoon salt and pepper, and blend into a paste, scraping down the sides as needed.
8. With the motor running, stream in the 1/3 cup olive oil until it forms a sauce. Add 1 to 2 tablespoons water if needed, and adjust with lemon juice or salt to taste.
9. Char the tortillas over a medium-low gas flame with tongs for 10 to 20 seconds per side, or in a dry cast-iron skillet over medium-high heat for 15 to 30 seconds per side. Keep them wrapped in a towel.
10. Fill each tortilla with pesto, a handful of chickpeas, diced avocado and salsa.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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