Vegan Buffalo Chickpea Taquitos

Ingredients

• Chickpeas

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

  1 ½ cup or 360g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ½ cup hearts or 84g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Tortillas

  Corn

  8 tortilla or 192g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Lime juice

  Raw

  1 tbsp or 15g

Directions

1. Heat the oven to 425° F and line a rimmed baking sheet with parchment for easy cleanup.
2. In a large bowl, mash the drained chickpeas until mostly broken down but still a bit chunky so the mixture holds together.
3. Chop the drained artichoke hearts and add them to the bowl with the buffalo hot sauce, and stir until evenly combined.
4. Warm the stack of corn tortillas in the microwave or oven until pliable.
5. Spoon about 2 tablespoons of filling onto each tortilla, roll tightly, and set seam-side down on the prepared baking sheet.
6. Bake until the edges are browned and crisp, about 15 minutes.
7. Mash the avocado with the lime juice and serve alongside the hot taquitos for dipping.