Crunchy Chickpea and Black Lentil Grilled Taco

Ingredients

4 tortillas

1 can chickpeas

4 tbsp avocado oil

1 tsp salt

2 tsp garlic powder

1 cup lentils (black)

1½ cup peppers (red, orange or yellow, sliced)

1 cup cauliflower (florets)

1 jalapeno pepper (sliced)

1 zucchini (cut into rounds)

Directions

Preheat the oven to 425 degrees F. Rinse and drain a can of chickpeas and use a paper towel to dry them as best as you can.

Toss with 2 tbsp. avocado oil, garlic powder and salt and place on a baking sheet. Bake for 25, flipping the chickpeas halfway through.

In the meantime cook lentils according to package directions.

Rinse and chop veggies. Toss with remaining 2 tbsp and salt. And avocado oil and place veggies in a grill basket. Grill for about 10 minutes until tender.

Once the chickpeas, lentils and veggies have finished cooking, toss together.

Place tortillas on the grill to heat them up for a few seconds on each side. Remove from the grill and use tongs to fill each tortilla with the chickpea lentil mix. Top with guacamole if desired and enjoy!