20-Minute Chickpea Tacos

• 1 can of chickpeas, (drained)
• 2 tsp extra virgin olive oil
• ¾ tsp kosher salt
• ½ tsp dried oregano ((Mexican oregano if you have it))
• ½ tsp smoked paprika
• ½ tsp garlic powder
• pinch of cayenne pepper
• Squeeze of lime juice
• ½ cup (70g) roasted cashews (or pistachios or walnuts)
• 2½ cup (36 to 40g) loosely packed cups of cilantro leaves and tender stems ((no tough stems)*)
• 2 clove garlic, (roughly chopped)
• 1 small jalapeño pepper, (roughly chopped**)
• 1 medium lemon (or 1 large lime, zested and juiced***)
• ¼ tsp kosher salt, (plus more to taste)
• Freshly cracked black pepper to taste
• ⅓ cup (75 mL) extra virgin olive oil
• 6 corn tortillas
• Your favorite store-bought salsa****
• 1 large avocado, (diced)

Instructions

1. If your nuts are raw, spread them out on a sheet pan and roast for 7 to 10 minutes at 350ºF, tossing halfway through.
2. Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them. They need to be well-dried before cooking.
3. Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots.
4. Add salt and spices, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.
5. Meanwhile, make the cilantro pesto. Add the nuts to a food processor and blitz until in very tiny pieces.Add the cilantro, garlic, jalapeño, lemon (or lime) zest, 2 tablespoons lemon (or lime) juice, ¼ teaspoon salt, and pepper to taste and blend until a paste forms. Scrape the paste towards the middle. Turn on the motor and stream in the olive oil until it comes together into a sauce. If needed, add 1 to 2 tablespoons of water to bring it all together, or add it for a thinner sauce. Taste, adding more lemon juice or salt as needed.
6. To char corn tortillas: If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots.Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
7. To assemble the tacos, spoon some cilantro pesto into the center of each tortilla. Add a handful of the spiced chickpeas. Top with diced avocado and salsa.