Ingredients
- 2 tsp oil
- 2 cloves garlic, minced
- 1/2 red onion, minced
- 1/2 red onion, thinly sliced
- 1 14oz can chickpeas
- 2 tsp cumin
- 1/2 tsp salt
- 2 tsp apple cider vinegar
- 2-3 leaves kale
- 1 avocado, peeled and pitted
- 1 clove garlic
Guacamole
- lime juice to taste
- salt to taste
- 1/4 cup cilantro
- 6-8 corn tortillas
Instructions
- In a sauté pan over medium heat, warm the oil. Add the garlic and minced red onion. Sauté until translucent and fragrant.
- Drain and rinse the chickpeas. Add the chickpeas to the pan and stir to combine. Add the cumin, salt and apple cider vinegar. Sauté 5-8 minutes.
- Destem and thinly slice the kale leaves. Set aside.
- For the guacamole, in a small bowl, mash together the avocado and garlic. Add the lime juice and salt and adjust to your taste.
- To assemble the tacos, on each tortilla portion a layer of kale, top with a few tablespoons of warm chickpeas, a dollop of guacamole, a few leaves of cilantro and slices of onion. Serve with salsa or hot sauce if desired.