These simple and delciuos roasted chickpea pita tacos with avocado sauce are so easy to whip up, yet they pack a delicious punch! Wonderful for an easy summertime lunch or dinner.
Ingredients
2 store-bought Pita Breads
2 cans Chickpeas, drained and rinsed
1 Tablespoon Olive Oil
1 tsp Smoked Paprika
1/2 tsp Cumin
1/2 tsp Garlic Powder
Salt and Pepper to taste (about 1/4 tsp each)
1 large ripe Avocado
2 tbsp Lime Juice
1 clove Garlic, minced
2-4 Tablespoons Water (to thin sauce as needed)
Shredded Lettuce
Diced Tomatoes
Sliced Red Onion
Fresh Cilantro for garnish
Instructions
Preheat the oven to 400°F (200°C). In a bowl toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until crispy.
In a blender, combine the avocado, lime juice, minced garlic, and water. Blend until smooth, adding more water if needed to reach the desired consistency. Season with salt and pepper to taste.
Cut the pita breads in half to create pockets or leave flat for thinner store-bought pita bread. Stuff each pita half with shredded lettuce, roasted chickpeas, diced tomatoes, and sliced red onion.
Drizzle the avocado sauce over the filling and garnish with fresh cilantro.
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