Ingredients
● 8 Real Coconut Tortillas
For Avocado Mash:
● 2 large avocados● juice of 1/2 lime
● 1/4 tsp salt
For Chickpeas:
● 1 can chickpeas, drained● 1 tbsp olive oil or avocado oil
● 1/4 tsp salt
● 1 tsp paprika
● 1 tsp chili powder
For Garnish:
● Chopped Cilantro
● Broccoli Sprouts
● Pat chickpeas dry with a towel, then place on the baking sheet and drizzle with the olive oil.
● Bake the chickpeas for 25 minutes, or until golden.
● Remove from the oven and sprinkle with paprika, chili powder, and salt.
● Toast the tortillas just before serving by placing on a baking sheet lined with parchment paper. Bake at 350 F for 6-7 minutes, or until crispy
● Chopped Cilantro
● Broccoli Sprouts
Directions
● Preheat the oven to 400F and line a large baking sheet with parchment paper.● Pat chickpeas dry with a towel, then place on the baking sheet and drizzle with the olive oil.
● Bake the chickpeas for 25 minutes, or until golden.
● Remove from the oven and sprinkle with paprika, chili powder, and salt.
● While the chickpeas are toasting, mash avocado together with lime and sea salt and set
aside.● Toast the tortillas just before serving by placing on a baking sheet lined with parchment paper. Bake at 350 F for 6-7 minutes, or until crispy
- To assemble, top the tortillas with avocado, chickpeas, and a sprinkle of chopped cilantro and sprouts.
Recipe created by Moriah Sawtelle of ellefait.com