WHAT'S IN IT

1 can chickpeas - drain, rinse and dry
1 T avocado oil
1 T garlic powder
1 ½ t dried oregano
1/8 t cayenne pepper
¼ t red chili flake
1 T cumin
1 T coriander
1 t turmeric
1 t black pepper
½ t salt
1 avocado, diced
1 medium tomato, diced
4 green onions, diced
½ head romaine lettuce, diced
½ cup sliced black olives
Cashew sour cream or sour cream
Tortillas

HOW TO MAKE IT

1. Combine spices in bowl. Set aside.

2. Chop avocado, tomato, green onions, lettuce and olives. Put in separate bowls to use as toppings.

3. In skillet over med-high heat add coconut oil and heat until a chickpea dropped into it sizzles (about 1-2 min).

4. Add chickpeas. Stir to coat with oil.

5. Sprinkle half of the spice mixture over chick peas, and cook 'til chickpeas brown on one side without burning - about 3 minutes.

6. Turn chickpeas. Add the rest of the spice mixture and cook another 2-3 minutes.

7. Reduce heat to medium, stirring chickpeas. When they are golden brown in color, drain on paper towel and move to a serving dish.

8. Serve with organic tortillas and toppings of your choice

WHY IT'S HEALTHY

Chickpeas help to boost digestion and keep blood sugar levels stable. They have high levels of iron, zinc, folate, phosphorus, and B vitamins, all of which are especially important for vegetarians and vegans who may be lacking in these essential nutrients due to avoiding animal products. Chickpeas are a great source of folate which helps the body to effectively produce new cells as it plays a role in copying and synthesizing DNA. Cumin aids digestion, boosts the immune system and promotes healthy skin. Coriander can help control blood sugar, cholesterol and blood pressure. Turmeric is a powerful anti-inflammatory.