I've never really been a chickpea person - or so I thought. But over the weekend I got the urge to experiment. Going through the archives of Eat, Live, Run (one of my favorite activities) I found a link to this recipe for Chickpea Tacos, and I'm sold.
This was such a quick and easy recipe made with things that I keep stocked in the pantry. I made a few changes to the marinade: 2 T. of canola oil instead of water and fresh garlic and onion instead of powder. Otherwise, I followed the recipe exactly, and these delicious chickpeas were gone within 24 hours.
They were great on a whole wheat flour tortilla topped with salsa, thinly sliced cabbage, extra sharp cheddar and loads of fresh cilantro.
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