Ingredients
- ¾ cup cooked chickpeas, drained and rinsed
- 2 small gluten-free corn tortillas
- ¼ avocado
- 1 medium tomato
- 1 cup romaine lettuce
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 teaspoon olive oil
- 1 tablespoon lime juice
Make it
- Drain the chickpeas and pat them thoroughly dry. Dice the tomato and avocado, and shred the washed lettuce.
- Heat the olive oil in a skillet over medium heat. Add the chickpeas, cumin and paprika. Cook, stirring occasionally, until hot and lightly golden, about 6–8 minutes.
- Warm the tortillas in a dry skillet or according to their package instructions.
- Fill the tortillas with chickpeas, avocado, tomato and lettuce. Finish with the lime juice. Serve any extra filling and vegetables alongside.
Make it yours
Dry chickpeas well before cooking so they brown more readily.
For a variation inspired by the photograph, use finely shredded red cabbage in place of the lettuce and add a little chopped cilantro or red onion. Garnishes are optional.
An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary.
Livura editorial imagery.