20-Minute Chickpea Tacos

Ingredients

• 1 (15-ounce/425g) can of chickpeas, (drained)
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano ((Mexican oregano if you have it))
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Pinch of cayenne pepper
• Squeeze of lime juice
• ½ cup (70g) roasted cashews (or pistachios or walnuts)
• 2 ½ cups (36 to 40g) loosely packed cups of cilantro leaves and tender stems ((no tough stems)*)
• 2 garlic cloves, (roughly chopped)
• 1 small jalapeño pepper, (roughly chopped**)
• 1 medium lemon (or 1 large lime, zested and juiced***)
• ¼ teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper to taste
• ⅓ cup (75 mL) extra virgin olive oil
• 6 corn tortillas
• Your favorite store-bought salsa****
• 1 large avocado, (diced)

Nutrition (per serving)