TACOS

• Small (4 - 6 inch) corn or wheat tortillas

Green Tahini

• 1/2 cup tahini

• 2 cups parsley

• 2 cups cilantro

• Green onions (green and white parts) - 1 cup in the blender, and ½ cup to add after everything is blended

• ½ cup of water

• ½ lemon juice

• Salt & pepper to taste

Salsa Fresca

• 2 - 3 cups baby heirloom tomatoes - cut into quarters

• 1/2 white onion, diced

• ½ jalapeno, minced (small dice), seeds removed

• 1 lime, juiced

Crispy Chickpeas

• 1 bag of SIMPLi Regenerative Organic Certified® Chickpeas

• 1 tbsp cumin

• 1 tbsp cayenne

• 1 tbsp smoked paprika

• Salt & pepper to taste

• 1 full lime, juiced

• 1 full lime, cut to serve with the tacos

• SIMPLi Extra Virgin Olive Oil

Green Tahani: In a blender, combine the tahini, parsley, cilantro, lemon, water, salt and pepper, and green onions (keep ½ cup of green onion to the side). Salt & pepper to taste.

Salsa Fresca: Add the diced baby (or heirloom) tomatoes to a large bowl together with the jalapeno, white onion, and green onion. Mix with lime, salt, and pepper. Set it aside and let marinate.

Crispy Chickpeas: Cook the SIMPLi chickpeas according to package instructions. Once the chickpeas have been cooked and are tender, place them in a large mixing bowl, and add paprika, cumin, cayenne powder, lime juice, extra virgin;olive oil, salt, and pepper. Mix well and set aside to marinate.

In a large skillet or cast iron with olive oil, bring the heat to medium-high and add the chickpeas. Cook for 10 - 12 minutes or until crispy. Add lime juice in the last few minutes of cooking. Feel free to finish with a little salt and pepper as well. Set the pan aside but keep it close to the stove.

Assemble: On a separate skillet, toast the tortilla on both sides so it is warm. Lay a dollop of green tahini at the bottom of the taco, then a few spoonfuls of chickpeas, followed by the salsa fresca.