Chickpea Tacos

Ingredients

• 2 cups chickpeas
• 2 cloves garlic
• ¾ teaspoon garlic powder
• ¾ teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small avocado
• 2½ cups fresh cilantro
• 8 small corn tortillas
• ½ teaspoon dried oregano
• ½ cup roasted pistachios
• 1 large avocado
• 1 jar salsa

Instructions

1. Rinse the chickpeas and dry them in a towel. Heat olive oil in a pan over medium heat.
2. Once hot, add chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss, and cook 3 more minutes.
3. Add spice blend to chickpeas, toss until coated, cook for 2 to 4 more minutes.
4. While the chickpeas are cooking, start the pesto. Blitz toasted or roasted nuts in food processor until they're in tiny pieces.
5. Add the remaining pesto ingredients - cilantro, garlic, lemon (or lime) zest and juice, salt, pepper. Blend until a paste forms. Then stream in the olive oil with the motor running until you have a relatively smooth and thick sauce.
6. Warm tortillas along the way.
7. Slather pesto onto warm tortillas, top with a handful of chickpeas, sliced avocado, and salsa.