Chickpea Taco Bowl

Total Time: 20 Minutes | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Servings: 2

Ingredients
1 cup of cooked/softened dry chickpeas
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
1/2 tsp of cayenne
4 cups of green leaf lettuce
1/2 cup of pickled jalapenos
1 cup of grape tomatoes
2 tbsp of sliced red onion
1 cup of frozen corn, defrosted
1 avocado
Dressing:
1/2 cup of vegan mayo
1 avocado
2 limes

Directions
1. Preheat oven to 350F. 

2. Add chickpeas to a baking dish and sprinkle with onion powder, garlic powder, paprika and cayenne.  Mix well and bake for 10 minutes.  Remove from oven and let cool.

3. Heat a small frying pan on medium heat.  Add defrosted corn to pan and saute for 5 minutes.  Remove from heat and let cool.

4. Slice lettuce, tomatoes, and red onion.  Set aside.

5. To make the dressing, add vegan mayo, 1 avocado and the juice of 2 limes to a mason jar.  Using an immersion blender, puree until smooth. 

6. When ready to serve, portion 2 cups of green leaf lettuce, 1/4 cup of pickled jalapenos, 1/2 cup of sliced tomatoes, 1/2 cup of corn and half of an avocado into each bowl.  Top with roasted chickpeas and dressing. 

7. Serve and enjoy!