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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.