BUFFALO CHICKPEA TACOS
BUFFALO CHICKPEA TACOS SERVES 2-3 | 20 MINUTES INGREDIENTS
1 15-ounce can chickpeas, drained and rinsed 1 tablespoon hot sauce 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 6-9 corn tortillas 1 cup romaine lettuce 1 cup corn (thawed if frozen) 1/2-1 avocado, sliced 1/2 cup salsa Fresh cilantro, for garnish
DIRECTIONS
1. Preheat oven to 400F. 2. In a bowl, add chickpeas, hot sauce, paprika, garlic powder, and onion powder. Stir to combine. On a baking sheet, place chickpeas in a single layer. Bake for 15 minutes. 3. Lay the corn tortillas flat. Top with lettuce, corn, avocado slices, salsa, and chickpeas. Use any other toppings you desire. 4. Garnish with fresh cilantro.
emilieeats.com
1 15-ounce can chickpeas, drained and rinsed 1 tablespoon hot sauce 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 6-9 corn tortillas 1 cup romaine lettuce 1 cup corn (thawed if frozen) 1/2-1 avocado, sliced 1/2 cup salsa Fresh cilantro, for garnish
DIRECTIONS
1. Preheat oven to 400F. 2. In a bowl, add chickpeas, hot sauce, paprika, garlic powder, and onion powder. Stir to combine. On a baking sheet, place chickpeas in a single layer. Bake for 15 minutes. 3. Lay the corn tortillas flat. Top with lettuce, corn, avocado slices, salsa, and chickpeas. Use any other toppings you desire. 4. Garnish with fresh cilantro.
emilieeats.com
