In a bowl, combine rinsed and drained chickpeas, olive oil, the coriander powder, cumin powder, chilli, smokedpaprika and salt. Mix well.
2 Slice and dice
Preheat the oven to 220°C. Cut red onion to wedges. Cut bell peppers to strips. Transfer the peppers, onions and chickpeas to a lined oven tray. Roast in the oven for 20 minutes. For the last 5 minutes, you can add the tortillas wrapped in foil and heat them up.
Wash and slice lettuce. In a bowl, mix lettuce with cheddar cheese.
4 Make salsa
Prepare the salsa. Peel and chop red onion. Dice tomatoes and chop coriander. Mix together in a bowl. Season with a squeeze of lime juice and some salt and pepper.
5 Make guacamole
Halve and de-stone the avocados and scrape the flesh into a bowl. Season with salt and pepper, peeled and crushed garlic and 0,75/1/1,5 Tbsp of lime juice. Serve the warm tortillas with all these fillings!
Tips for fussy eaters
Reduce the chilli powder or remove altogether.
Marinate the peppers and onions in advance.
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