2 tablespoons extra-virgin olive oil
1/3 cup finely chopped white onion
½ of a jalapeno pepper, finely chopped
2 teaspoons smoked paprika
1 – 14 ounce can chickpeas, drained
4 whole wheat tortillas, warmed
1 avocado, peeled, pitted and diced
1 ripe tomato, sliced
Arugula greens; a few handfuls
4 ounces soft goat cheese
- Heat the olive oil in a sauté pan over medium-high heat. Cook the onion, jalapeno and a pinch of salt until softened and fragrant. Stir in the paprika and heat in the oil 30 seconds; add the chickpeas and ¼ cup water and simmer 5 minutes.
- Remove from the heat and mash the chickpeas coarsely with a potato masher or wooden spoon. Add a little more water if the mixture is too thick. Taste the chickpeas and season with more salt if needed.
- To make a taco, spread some of the chickpeas over a tortilla. Layer with some avocado, tomato, arugula and goat cheese. Repeat with remaining tortillas. Squeeze half a lime over each taco and serve.
Recipt/Image from here