| 9 | 26 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 14 min | 2 |
| 1 can (15oz) | Chickpeas, canned, drained (15 oz .) |
| 2 tbsp | Seasoning ((use recipe to the right ,or your preferred taco seasoning mix .)) |
| 4 small tortilla(s) | Tortilla, corn (soft) |
| 1 cup | Green leaf lettuce (chopped; or any fresh) |
| 1/2 avocado(s) | Avocado |
| 6 tomato | Cherry Tomatoes |
| 2 green onion (stem) | Green onion |
| 1 fruit | Lime |
| 4 tbsp | Salsa, ready-to-serve, low sodium, hot/medium |
1. Drain liquid from garbanzo beans, rinse, and pour contents into a large mixing bowl.
2. Add taco seasoning to garbanzos and mash with a fork until about half of garbanzos are smashed.
3. Warm corn tortillas on stovetop or in oven until soft.
4. Chop lettuce, dice avocado, and slice cherry tomatoes.
5. Scoop 1/4 of the garbanzo beans into each tortilla and add toppings as desired.
6. Top with salsa of your choice and add a squeeze of fresh lime.
7. Enjoy!
