Avocado Tacos With Cumin Roasted Chickpeas And Lemon Tahini Drizzle
Recipe Intro From dishingouthealth

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Meatless Monday coming in crispy with avocado tacos and cumin-roasted chickpeas with lemon tahini drizzle???? -@dishingouthealth


Serves 4

4 corn tortillas, toasted if desired
1 ripe Hass avocado, thinly sliced
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp extra virgin olive oil
2 tsp cumin
1 tsp smoked paprika
1/4 tsp sea salt
1/3 cup purple cabbage, shredded
2 Tbsp tahini
Juice of 1/2 lemon
1/2 tsp pure maple syrup
Hemp seeds, optional

Preheat oven to 450F.

Dry chickpeas with a paper towel to remove excess water from rinsing. Coat with olive oil, cumin, paprika and salt. Spread out evenly on baking sheet. Bake for 30-40 minutes, tossing once halfway through.

In a small bowl, whisk tahini, lemon juice and maple syrup until combined. To assemble tacos, divide sliced avocado evenly among four tortillas. Top with crispy chickpeas, shredded cabbage, and a drizzle of lemon tahini. Add hemp seeds if desired.