Crispy Chickpea Tacos with Avocado Crema

Preheat the oven to 400°F (200°C). Drain, rinse, and thoroughly dry 15 oz canned chickpeas using a clean kitchen towel.

On a baking sheet, toss the dried chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp kosher salt until evenly coated.

Roast the chickpeas in the preheated oven for 20 minutes, shaking the pan halfway through, until crispy and golden brown.

While the chickpeas roast, prepare the avocado crema. In a food processor or blender, combine 1 ripe avocado, 1/4 cup sour cream, 1/4 cup fresh cilantro, 2 tbsp lime juice, and 1/4 tsp kosher salt. Blend until completely smooth.

Warm the 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, keeping them wrapped in a clean towel to stay pliable.

Assemble the tacos by dividing 1 cup shredded purple cabbage evenly among the warm tortillas. Top with the crispy chickpeas and a generous drizzle of the avocado crema.