Vegan Buffalo Chickpea Taquitos

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  ¹⁄₁₆ can or 33g

• Pepper or hot sauce

  Ready-to-serve

  1 ⅓ tbsp or 19g

• Tortillas

  Ready-to-bake or -fry, flour

  3 tortilla, small or 90g

• Avocados

  Raw, All commercial varieties

  ³⁄₁₆ fruit or 34g

• Lime juice

  Raw

  ⅓ tbsp or 5g

Directions

1. Preheat your oven to 425 degrees F.
2. In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.
3. Drain artichoke hearts and chop into smaller pieces. Add into bowl with chickpeas along with the buffalo hot sauce and mix well to combine.
4. Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet. Bake 15-20 minutes until the tortillas are browning on the edges.
5. While baking taquitos, mash avocado with lime juice until well combined. Serve with taquitos and enjoy!

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• Vegan Chickpea Omelette
• Vegan Chickpea Salad
• Vegan Chickpea Cakes with Avocado
• Easy Vegan Pasta with Kale and Chickpeas
• Vegan Buddha Bowl
• Vegan Turmeric Quinoa Power Bowls