Chickpea tacos with avocado and paprika salad

Tacos on chickpeas and corn instead of ground beef - that's a really good idea, that. And an avocado mash flavored with cumin and garlic goes perfectly with it. Eat and enjoy.

• 2 avocados
• 1 clove of garlic
• 1/2 tsp cumin
• Salt
• Pepper
• 1 red pepper
• 1 yellow bell pepper
• 1/2 cucumber
• 1 packet crisp salad or romaine lettuce
• 1 lime
• 2 packs of cooked chickpeas (each 380 g)
• 1 pack of corn kernels (each 150 g)
• 1 yellow onion
• 1 tbsp oil
• 1 pack taco spice mix (28 g each)
• 2 tbsp tomato puree
• 1/2 dl water
• 8 tortillas (medium)
• 1 bag of tortilla chips (each 200 g)
• 1 dl grated cheese (preferably folk or plant-based cheese)

Method

1. 1
   Split, pit and pit the avocados.
2. 2
   Mash the avocado flesh and squeeze in the garlic, season with cumin and season with salt and pepper.
3. 3
   Split and core the peppers.
4. 4
   Cut them and the cucumber into sticks.
5. 5
   Cut the lettuce into pieces and the lime into wedges.
6. 6
   Rinse the chickpeas in cold water and let them and the corn drain in a sieve.
7. 7
   Peel and chop the onion.
8. 8
   Fry onion, chickpeas and corn in the oil in a frying pan, season with the taco seasoning and stir in the tomato puree and water.
9. 9
   Let the mixture simmer for a minute.
10. 10
    Serve the chickpea fryer in the bread with all the accessories.