Ingredients

• 1 can (15 oz) chickpeas, drained & rinsed

• 1–2 tbsp olive oil

• 1 tsp garam masala

• ½ tsp cumin

• ½ tsp paprika (smoked or sweet)

• ¼ tsp turmeric

• ¼ tsp cayenne (optional, for heat)

• Salt to taste

Toppings

• 6 small corn or flour tortillas

• 1 cup shredded cabbage or lettuce

• ½ cup diced tomatoes or pico de gallo

• ¼ cup red onion, thinly sliced

• Fresh cilantro, chopped

• Lime wedges

• Vegan yogurt or cashew cream for drizzle (optional)

Method

1. Preheat oven to 400°F (200°C).

2. Toss chickpeas with olive oil, garam masala, cumin, paprika, turmeric, cayenne, & salt.

3. Spread chickpeas on a baking sheet in a single layer. Roast 20 to 25 minutes, shaking halfway through, until crispy and lightly browned.

4. Warm tortillas in a dry skillet or oven.

5. Assemble tacos:

• Layer shredded cabbage/lettuce

• Add roasted masala chickpeas

• Top with tomatoes, onion, & cilantro

• Drizzle with lime juice and vegan yogurt/cashew cream if desired