Chickpea Tacos with Cilantro Lime Rice

(Recipe inspired by Veggie Terrain)

TACO INGREDIENTS:

• 1 can chickpeas, rinsed & drained
• 1 Tbsp. tamari
• 2 tsp. lime juice
• 2 Tbsp. taco seasoning (see below for recipe)
• romaine lettuce leaves for shells
• tomato, diced
• 2-step guacamole* (mashed avocado + garlic powder & sea salt)
• fresh cilantro, roughly chopped

RICE INGREDIENTS:

• 1 cup white basmati or jasmine rice
• 2 cups water
• 1 lime
• 2 teaspoons fresh cilantro  

TACO SEASONING RECIPE:

• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 2 tsp. salt
• 2 tsp. black pepper, freshly ground
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. red pepper flakes
• 1/2 tsp. dried oregano

DIRECTIONS:

1. Pre-heat oven to 400 degrees F.
2. Spray a cooking pan with olive oil & set aside.
3. In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4. Add chickpeas to bowl, tossing until well-coated.
5. Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins.
6. While chickpeas are cooking, prepare rice. In a 2-quart heavy saucepan, bring rice and water to a boil.
7. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
8. Add in the cilantro and lime juice and fluff rice with a fork.
9. Remove chickpeas from oven, assemble tacos (avocado first!), & serve with rice.  Enjoy!