Soft Shell Chickpea Taco Recipe 435

Steps:

• Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
• Divide chickpea filling evenly among taco shells.

Steps:

• Preheat oven to 400F. Whisk soy sauce, lemon juice & spices together. Add chickpeas and toss until well and evenly coated. Place chickpeas on a baking sheet, spritz lightly with cooking oil spray and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, lettuce, tomatoes, corn and avocado. Drizzle hot sauce on top if desired.

Steps:

• Preheat the oven to 450 degrees F.
• Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
• While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
• Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
• Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
• Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
• Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.