Ingredients
- 15 oz canned chickpeas
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 3/8 tsp salt
- 1/4 tsp smoked paprika
- 6 street-taco sized flour tortillas
- 1 cup shredded lettuce (optional)
- 1 1/2 jalapeño peppers
- 1/4 cup ranch dressing
- 2/7 cup fresh chopped cilantro and/or scallions
- pickled red onion (optional)
- 1 red onion
- 5/8 cup apple cider vinegar
- 1 tsp salt (optional)
- 3/4 cup boiled water
Steps
- Combine the red onion, vinegar, boiled water, and optional salt in a small bowl, then let it stand for 20 minutes.
- Heat the oil in a large skillet over medium heat, add the chickpeas, garlic powder, salt, and smoked paprika, and cook for 8 minutes.
- Stir in the hot sauce and cook for 2 minutes, until the chickpeas are coated and hot.
- Warm the tortillas in a dry skillet over medium heat for 1 minute per side.
- Fill the tortillas with chickpeas, lettuce, jalapeño, ranch dressing, cilantro or scallions, and pickled onion.
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