Roasted Chickpea and Avocado Tacos with Lime Crema

See the recipe after the jump!

ROASTED CHICKPEA AND AVOCADO TACOS WITH LIME CREMA
Serves 4, Vegan + GF

INGREDIENTS

6" white corn tortillas
2 cans organic chickpeas, drained and rinsed
1/4 purple cabbage, finely shredded
2 avocados
Organic pineapple salsa
Grape tomatoes, chopped (optional)
Cilantro, finely chopped
Sea Salt

LIME CASHEW CREMA (adapted from Love and Lemons)

1 cup raw unsalted cashews, soaked for at least a few hours
1 clove of garlic
1/4 cup fresh lime juice
1-3 tablespoons olive oil
1/2 cup water (more as needed)
salt, pepper to taste

DIRECTIONS

1. Preheat oven to 415 degrees. Place the drained and rinsed chickpeas on a baking sheet and drizzle olive oil, salt and pepper. Roast the chickpeas in the oven for about 20 minutes or until they are lightly browned.
2. For the Lime Cashew Crema: Blend all the ingredients together in a high speed blender. Taste and adjust seasoning. Add more water or olive oil to achieve your desired consistency.
3. Warm tortillas and then assemble pineapple salsa, roasted chickpeas, sliced avocados, purple cabbage and sprinkle with cilantro. Enjoy!