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  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ¼ to ½ teaspoon cayenne pepper, to taste
  • 1 teaspoon paprika
  • Smoked sea salt, to taste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons ketchup
  • 1 teaspoon onion powder
  • 1 clove garlic, minced



  • 1 cup all-purpose flour, plus ½ cup for rolling
  • 1 teaspoon onion powder
  • 1 teaspoon dried cilantro
  • ½ teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1 teaspoon baking powder
  • ½ cup water Vegetable or peanut oil, for frying



  • 1 1⁄3 cups shredded lettuce Heaping
  • ½ cup corn salsa
  • Heaping ½ cup tomato salsa
  • 1 avocado, pitted, peeled, and sliced (optional)
  • Chopped fresh parsley or cilantro, for garnish 1 fresh lime, cut into wedges
  • Instructions

    To make the Chickpea Chorizo:

    • Combine all the ingredients in a large skillet.
    • Cook over medium-high heat for about 4 minutes, stirring occasionally, until the liquid has been absorbed. Set aside.

    To make the bread:

    • Combine 1 cup of flour, onion powder, cilantro, salt, pepper, and baking powder in a large bowl. Add the water, and mix thoroughly.
    • Let stand for 15 minutes at room temperature. Divide the sticky dough into 4 equal portions.
    • On a floured surface, with about ½ cup extra flour handy and your hands sufficiently floured, flatten each portion of dough (sprinkling it with flour, but not kneading the flour in) into a 6-inch disk.
    • Fill a deep 10-inch pot with 1 inch of oil. Preheat to 350°F on a deep-frying thermometer.
    • Carefully add one disk of dough at a time to the hot oil and cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining 3 disks, bringing the oil back up to temperature between batches.

    To assemble the tacos:

    • Top the fried bread with ⅓ cup lettuce, 2 heaping tablespoons corn salsa, 2 heaping tablespoons tomato salsa, a generous ⅓ cup chickpea chorizo, and one-fourth of the avocado slices.
    • Garnish with the parsley or cilantro and serve with the lime wedges.
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