2 cans of chickpeas
Garlic powder to taste
1 tsp cumin
Salt and pepper to taste
Toppings and other ingredients:
12 corn tortillas
1 bunch of cilantro
Trader Joe’s Salsa Verde
2 fresh jalapeños
You will need: large baking tray, square skillet (comal), mixing bowl
Preheat oven to 425 F.
Open cans of chickpeas, drain liquid and rinse with fresh water. Place chickpeas in a mixing bowl and add garlic powder, cumin, salt and pepper to taste. Mix well to distribute evenly.
Place chickpeas on baking tray and place inside oven for 20 minutes. Check crispiness and add another 5 minutes for extra crispiness if desired.
While chickpeas are baking slice jalapeños and cilantro.
Turn heat on medium-high for the griddle to warm up tortillas. Add 2-3 tbsp of roasted chickpeas to each taco, add cilantro, jalapeño and salsa.