Chickpea Tacos


  • 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
  • lime juice to taste
  • salt to taste
  • 1/4 cup cilantro
  • 6-8 corn tortillas


  1. In a sauté pan over medium heat, warm the oil. Add the garlic and minced red onion. Sauté until translucent and fragrant.
  2. 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.
  3. Destem and thinly slice the kale leaves. Set aside.
  4. For the guacamole, in a small bowl, mash together the avocado and garlic. Add the lime juice and salt and adjust to your taste.
  5. 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.