Savory & Spiced Chickpea Tacos

Crunchy, Spicy, savory, and easy to make! Need i say more? Lets get cooking!

Ingredients

• 1 (15 ounce) can chickpea, cooked, drained

• 1 butternut squash, cubed, roasted

• 4-6 corn tortillas

• 2 roma tomatoes, chopped

• 1 avocado, mashed

• 2 Tbsp Extra Virgin Olive Oil

• 1/2 Tsp Garlic Powder

• 1 Tsp Chili powder

• 1 Tsp Ground Cumin

• 1/2 tsp sea salt

• 1/4 ground pepper

• Juice of 1 lemon or lime

• 1/2 onion minced

• handful sunflower sprouts

• 2 scallions, minced

• handful cilantro

vegan sour cream ingredients:

• 1 cup raw, unsalted, whole cashews, soaked overnight

• ½ cup water

• 2 tablespoon lemon juice

• 1 teaspoon apple cider vinegar

• ½ teaspoon sea salt

• scallions, chopped, garnish

Instructions

1. PREP: Place the cashews into a bowl and cover them with room temperature water. Allow the cashews to soak overnight or for about 8 hours.

2. SOUR CREAM: drain and rinse cashews and place them into a blender with the remaining ingredients, starting with just ¼ teaspoon of salt

3. Blend until smooth and season to tasted.

4. STORE: Pour the sour cream into a jar and seal it with a lid. Place it in the fridge. This sour cream can be stored for in the fridge for 1 week.

Taco Instructions

1. use a cast iron pan or sauté pan and add the olive oil. Add the chickpeas and cook until golden brown for about 2 min. Add the garlic powder, chili powder, cumin, sea salt, and ground pepper.

2. Char the tortillas on an open flame, or simply heat them for 10-15 seconds per side in a hot skillet. The heat will make them more pliable and less likely to break when you top them and eat.

3. Mash the avocado along with the juice of half of the lime and the chopped cilantro. Add some salt to taste.

4. Spread some of the mashed avocado into each tortilla and then divide the chickpeas evenly among the tortillas. Top with the tomatoes, vegan sour cream, sunflower sprouts, and scallions. Ready to Eat!