Vegan Breakfast Tacos

Vegan Breakfast Tacos

By: Sammy Jones

Start Taco Tuesday in the AM. Packed with protein, fiber and a range of veggies, these breakfast tacos are a scrumptious method to fuel your earlymorning.

Ingredients

• 2 x 400g tins chickpeas, drainedpipes & rinsed
• 2 tablespoon olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp chilli powder
• Salt & pepper, to taste
• 2 ripe avocados
• Juice 1 lime
• Salt & pepper, to taste
• 8 little corn or flour tortillas
• Mixed lettuce leaves
• Mixed lettuce leaves
• Fresh coriander, sliced (optional)
• Hot sauce or salsa (optional)

Method

• Preheat oven to 200°C and line a baking tray with baking paper.
• In a big bowl, integrate the chickpeas, olive oil, ground cumin, paprika, garlic powder, chilli powder, salt and pepper and toss to integrate.
• Spread the chickpeas equally on the baking tray and roast in the oven for 20-25 minutes or till the chickpeas are crispy and golden brown. Remove from the oven and set aside.
• In a different bowl, scoop the flesh from the avocados and include the lime juice, salt and pepper. Using a fork, mash the avocado. Adjust spices appropriately.
• Warm the tortillas according to the plan directions upuntil soft and flexible.
• To puttogether the tacos, spread a spoonful of smashed lime avocado onto each tortilla. Top with a generous part of roasted chickpeas and include lettuce leaves, sliced red onion and sliced fresh coriander. Drizzle hot sauce or salsa if preferred.
• Serve instantly.
• Tip: For included crunch and texture, consistof extra garnishes such as marinaded jalapeños, a spray of toasted pumpkin seeds, vegan sour cream or dairy-free cheese.