These chickpea tacos pack the perfect punch; crispy on the outside and soft on the inside. I loved the fried artichokes so much I threw it in a taco and paired it with my green sauce inspired by a Peruvian green sauce that goes good with about anything!
Ingredients
Chickpeas:
• 1 can of organic chickpeas drained and dried
• 2 tsp. grapeseed oil
• 1½ tsp. curry powder
• ½ tsp. onion powder
• ½ tsp cumin
• ½ tsp. sweet paprika
• ½ tsp. fine sea salt
Green Sauce:
• You can use cilantro or parsley
• 1/2 cup of brazil nuts or walnuts as nut cream in place of mayo
• Juice from 2/3 key limes
• 2 tbs. of extra virgin olive oil
• Salt to tast
• 4 tsp yellow mustard
• 1/2 jalapeño
Instructions
• On cast iron pan add grapeseed oil until pan is hot
• Use bowl to add spices add drained chickpeas and shake until they are all seasoned and spread out into pan.
• cook until golden brown it will smell amazing!! Add a squeeze of key lime for extra flavor. Add in your favorites! I used tomatoes, fried artichokes, and kale💕
• Set aside to add to tacos
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