Crispy Chickpea and Broccolini Tacos with Avocado Crema

Directions

1. Preheat oven to 375 degrees F and set out a baking sheet with foil.
2. Drain chickpeas well. Rinse well with water and thoroughly drain.
3. Spread the chickpeas out on a clean paper towel and use your hands to gently roll and dry the chickpeas. Some of the skins will start coming off, and this is ok!
4. Transfer the chickpeas to a mixing bowl and coat with1 tablespoon of olive oil, paprika, garlic and onion powders. Mix well to combine.
5. Add salt and pepper to taste.
6. Bake for a total of 30-35 minutes or until golden brown and crispy to the touch.
7. In the meantime, coat broccolini with 1/2 tablespoon of oil and salt/pepper to taste and make avocado crema (instructions below)
8. Once chickpeas are crispy, add broccolini to the pan and cook for an additional 10 minutes.
9. Remove from oven and toss chickpeas and broccolini together.
10. For the avocado crema, use a blender (I used a magic bullet) to blend 1/2 of an avocado, 3 tablespoons of almond milk, garlic powder, and chili powder.
11. Add an additional 1 tablespoon of almond milk if crema is too thick.
12. Add salt and pepper to taste.
13. To serve, warm tortillas in the still-warm oven for two minutes. Then fill with chickpea and broccolini mixture, and top with avocado crema. Top with lime juice if desired, and enjoy!