Low Sodium Gluten Free Cilantro-Lime Chickpea Tacos

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Gluten Free Cilantro-Lime Chickpea Tacos

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Ingredients

4 servings

For the chickpeas

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 lime, zested and juiced (divided)

For the slaw

2 cups green cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 small corn tortillas
1 avocado, sliced
lime wedges, for serving (optional)

Instructions

1
Pat the drained chickpeas dry with paper towels — the drier they are, the better they will crisp. In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, and salt.
2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chickpeas in a single layer and cook, stirring only every 2–3 minutes, until golden and crisp on the outside, about 10–12 minutes total.

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