Makes 8 tacos

For Tomato-Cucumber Salad:

• 2 cups cherry tomatoes, quartered

• 2 cups cucumber, diced

• ½ red onion, diced

• ½-⅔ cups fresh herbs (parsley, cilantro, and/or mint), coarsely chopped

• 2 tablespoons fresh lemon juice, about ½ lemon

• 1-2 tablespoons olive oil

• Sea salt, to taste

For Chickpeas:

• 1x 15 ounce can chickpeas, rinsed, drained, and dried

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• ½ teaspoon ground cardamom

• ½ teaspoon salt

• ¼ teaspoon pepper

• 3 tablespoons avocado oil

For Tahini-Lemon Dressing:

• 4-5 cloves garlic, minced

• ¼ cup lemon juice

• ½ cup tahini

• ½ teaspoon salt

• ½ teaspoon ground cumin

• 3-5 tablespoons water, depending on your preference

For Serving:

• 8 corn tortillas

• Hummus

• Pickled jalapenos (you can find a good recipe for these here)

• Pickled onions

• Salsa

For Tomato-Cucumber Salad:

1. In a medium bowl, combine the tomatoes, cucumbers, red onions, herbs, lemon juice, olive oil, and salt. Mix everything well together. Taste and adjust seasoning to your preferences.

For Chickpeas:

1. In a medium bowl, toss the chickpeas with the garlic powder, ground cumin, smoked paprika, ground coriander, ground cardamom, salt, and pepper. Mix until the chickpeas are well coated in the seasoning.

2. Heat a skillet over medium heat. As the skillet heats up, add the avocado oil. Once the oil is hot, add the chickpeas and sauté until they’ve visibly browned, slightly dried out and crunchy, about 5-6 minutes. To help them achieve this texture, let them sit, untouched, for 1-2 minutes before mixing them up again.

3. When the chickpeas are done, remove from skillet and set aside.

For Tahini-Lemon Dressing:

1. In a medium bowl, combine the garlic, lemon juice, tahini, salt, and cumin. Whisk until the mixture is thoroughly blended.

2. Add water 2 tablespoons at a time, whisking after each addition until smooth, until you’ve reached your desired thickness.

For Serving:

1. Heat the corn tortillas.

2. Add a layer of hummus to each tortilla and top with crisped chickpeas, salad, pickled jalapenos, pickled onions, salsa, and drizzle the Tahini-Lemon Dressing overtop.

3. Enjoy!