Crispy Za’atar Roasted Chickpea Tacos with Kale and Radish Slaw! I used @therealcoconut coconut flour tortillas and toasted them over the stuff. I spread a little goat feta on the bottom (tried to make a herbed whipped feta yesterday and it came out more like a spread!) and topped with a mix of finely chopped (and massaged) kale and radish with olive oil, lemon juice, and apple cider vinegar. . To make the crispy chickpeas, I used a can of chickpeas rinsed, drained, and patted dry. Tossed them in olive oil and za’atar seasoning (I get mine on Amazon), and baked for 25 min at 425. . Topped off the tacos with some scallions. And in pic #2, added on some pickled red onions! As you can see I’ve been using them in a LOT. There are a ton of recipes online but I used a simple one from Bon Appetit.
