These are sooooo gooooood. A must try. Enjoy.
Chickpeas:
3 1/2 cups cooked chickpeas (2 cans or 1/2 lb cooked dry beans)
1 recipe taco seasoning
1 tbs soy sauce or tamari
2 tsp lemon juice
1 green bell pepper
1/2 onion
2 cloves garlic
cilantro
your favorite salsa (we used Herdez, green salsa)
avocado
corn tortillas
taco seasoning:
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper
Preheat oven to 400 degrees. Mix taco seasoning and then stir in soy sauce and lemon juice. Spread chickpeas out on a cookie tray and toss in taco seasoning/lemon juice mixture. Bake in oven for about 20 minutes or until chickpeas are slightly crispy.
While chickpeas cook, slice bell pepper and onion and saute on medium heat until soft. Add pressed garlic near the end of cooking.
Assemble tacos with chickpeas, pepper mixture, cilantro, avocado, and salsa on lightly toasted corn tortillas. I prefer them soft enough to fold into a taco, but Rob prefers them toasted in the oven until they become tostadas (with cheese and sour cream for Rob, of course).
When I make a vegetarian dish that even Rob loves, I know it's a success. Rob approved. These are goooooood.