Crispy Chickpea Tacos

• a can of chickpeas15 oz chickpeas, drained and patted dry
• a glug of olive oil2 tbsp olive oil
• a few dashes of chili powder1 tsp chili powder
• six small tortillas6 corn tortillas
• an avocado1 avocado, mashed
• a handful of cilantro1/4 cup cilantro, roughly chopped
• a crumble of cotija1/4 cup cotija cheese, crumbled
• a squeeze of lime1 tbsp lime juice

Steps

1. Roast the chickpeas hot until they rattle on the pan.
2. Warm the tortillas while they crisp.
3. Swipe on the avocado, pile the chickpeas, finish with cotija, cilantro, and lime.