Ingredients
>
1 (14 oz) can chickpeas
>
1 tbsp chili powder
>
1 tbsp canola oil
>
1 avocado
>
1 jalapeño
>
3 green onions
>
1 (.75 oz) package mint
>
1 lime, juiced
>
1 Hot house cucumber
>
16 prepared 4-inch tortillas
>
16 leaves butter lettuce
>
1 cup crumbled feta
Steps
1
Preheat the oven to 400°F. Drain and rinse the chickpeas and mix with the chili powder, oil, a pinch of salt and a few grinds of black pepper. Spread evenly on a baking tray and roast for 30 min., gently shaking the pan every 10 min.
2
While chickpeas roast, cut the avocado in half lengthways. Remove the pit, scoop out the flesh with a spoon and place in food processor (a mini food processor works well here). Cut the jalapeño in half lengthwise, remove the seeds with the tip of a knife and roughly chop. Roughly chop the green onions. Remove the leaves from the mint sprigs. Add half the jalapeño, all of the green onions, ½ of the mint, 2 tbsp lime juice and 3 tbsp water to avocado and purée. Season with salt (in moderation), pepper and more lime juice if desired. Store covered in the refrigerator.
3
Cut the cucumber lengthwise, remove the seeds with a teaspoon and cut into cubes. Thinly slice the remaining mint leaves and finely dice the remaining jalapeño and toss with the cucumber. Season to taste with salt (in moderation) and pepper. Warm the tortillas.
4
Top each tortilla with a lettuce leaf, and then divide the guacamole, cucumber salsa, chickpeas and crumbled feta among the tortillas.
