Crispy Chickpea Tacos with Kale Slaw, Avocado, and Lime Yogurt Sauce

1. Heat up almond flour tortillas on a pan over the stove.
2. Toss chickpeas in oil and a generous shake of adobo seasoning (or use salt, garlic, onion, black pepper, oregano, and turmeric).
3. Bake chickpeas at 425°F for 25 minutes.
4. For the kale slaw, thinly slice kale and massage with olive oil and salt, then toss in apple cider vinegar.
5. Assemble the tacos by piling the kale slaw on the tortilla and topping with chickpea and avocado slices.
6. To make the lime yogurt sauce, mix a scoop of Greek yogurt with the juice of 1 lime. The sauce should be thick but runny enough to be drizzled. Add more lime or Greek yogurt to adjust consistency. (If you’re dairy-free, substitute the Greek yogurt with tahini).
7. Top with fresh cilantro!