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Ingredients
  • subheading: Spiced Chickpeas:
  • 1 (15-ounce/425g) can of chickpeas, drained
  • 2 teaspoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried oregano (Mexican oregano if you have it)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper
  • Squeeze of lime juice
  • subheading: Cilantro Pesto:
  • 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
  • subheading: For serving:
  • 6 corn tortillas
  • Your favorite store-bought salsa****
  • 1 large avocado, diced
Steps
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