Spiced Chickpea Tacos with Cilantro Pesto
Ingredients
Spiced chickpeas
- 1 15-ounce/425g can chickpeas, rinsed and drained
- 2 teaspoons Simply Nature Organic Extra Virgin Olive Oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- Squeeze of lime juice
Cilantro pesto
- 3 cups 36-40g loosely packed cilantro (leaves and tender stems, omit tough stems)
- 1/3 cup 44g Simply Nature Roasted Cashews
- 1/4 teaspoon garlic powder or 2 garlic cloves, roughly chopped
- 1 small jalapeño pepper or 1/2 of a jalapeño pepper, cut in half
- 2 to 3 tablespoons of freshly squeezed lime juice
- 1/4 teaspoon kosher salt plus more to taste
- Freshly cracked black pepper to taste
- 4 to 5 tablespoons of Simply Nature Organic Extra Virgin Olive Oil
- 1-3 tablespoons water only as needed
Taco components
- 6 corn tortillas
- 1 large avocado diced
- Salsa of choice
Preparation
Transfer the chickpeas to a clean dish towel or paper towels and gently pat dry without smashing them.
Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil evenly.
Add the chickpeas in a single layer and cook undisturbed for 2 to 3 minutes to allow browning.
Toss and cook for another 3 minutes until the chickpeas are golden brown and blistered in spots.
Add salt and spices, and toss well to coat the chickpeas.
Cook for 2 to 4 minutes to blend flavors, then remove from heat and add a squeeze of lime juice.
Add the roasted cashews to a food processor and blitz until they are in small pieces.
Add cilantro, garlic, jalapeño, lime juice, salt, and pepper to the food processor and blend until smooth.
Gradually add olive oil and water as needed to achieve the desired consistency.
Warm the corn tortillas in a dry skillet or microwave.
Assemble the tacos by filling each tortilla with spiced chickpeas, cilantro pesto, diced avocado, and salsa of choice.
