Roasted Chickpea Tacos

Ingredients:
1 can of chickpeas
2 scallions
1 avocado
1 seeded & diced Roma tomato
1 lime
1 red bell pepper
1 tbsp Southwest Seasoning
1 red onion
1-2 tbsp olive oil (I prefer avocado oil)
Organic corn tortillas
Salt & pepper


Instructions:
1. Preheat the oven to 425 °F. Thinly slice the bell pepper. Quarter the onion, finely dice one quarter & place in a medium bowl. Slice the remainder into ½-inch wedges. Thinly slice scallions, keeping greens and whites separate. Drain & rinse chickpeas.

2. Roast the chickpeas: In a medium bowl, toss chickpeas, a drizzle of oil, Southwest seasoning & a pinch of salt and pepper. Spread onto half of baking sheet and place in the oven for about 20 minutes, until crispy. Wipe out the bowl.

3. Roast the vegetables: In the same bowl, toss the bell pepper and onion wedges with a drizzle of oil & a pinch of salt and pepper. Place onto the baking sheet next to the chickpeas. Roast 15 minutes, until slightly charred.

4. Guacamole: Cut half of the lime into wedges. Scoop avocado into the bowl with the diced onion. Add scallion whites, half scallion greens, and a squeeze of lime. Mash with a fork until smooth. Mix in tomatoes. Season with salt & pepper.

5. Wrap the tortillas in foil and place them in the oven to warm for 3-5 minutes.

6. Assemble the tacos: Spread a layer of guac onto each tortilla. Fill with crispy chickpeas, roasted veggies, top with salsa (optional).

7. Serve with a wedge of lime & garnish with the rest of the scallion greens.

Makes about 6 tacos.