Preheat the oven to 200 °C (180 °C fan). Drain the chickpeas well, dry them thoroughly and mix with the olive oil, cumin, paprika and salt.
Spread the seasoned chickpeas out on a baking tray and roast at 200 °C for 15–20 min until crisp on the outside. Turn them once halfway through so they brown evenly.
Meanwhile, finely shred the red cabbage and massage it firmly with lime juice and a little salt. This softens it and gives it more flavour.
Mash the avocado with lime juice, salt and pepper until creamy. Roughly chop the coriander.
Warm the tortillas briefly in a dry frying pan so they become soft and pliable.
To serve, spread the tortillas with the avocado cream, top with the red cabbage and chickpeas and finish with coriander.
Good to know
When it needs to be quick but should still taste fresh, these tacos are just right. Crunchy, creamy and with a lovely bite. The kind of meal that feels really rounded without much effort.
Swaps
Tortilla wraps → corn tortillas (often simpler ingredients and, depending on the product, usually more fibre); red cabbage → white cabbage (milder in flavour, also contains fibre); coriander → parsley (also provides vitamin K and goes well with lime); avocado → hummus made with olive oil (more plant protein and fibre; contains sesame).
Allergens
Contains gluten if the tortillas are made from wheat; otherwise the recipe is free from milk and egg. Usually fine for children; in pregnancy, use well-washed herbs and a perfectly fresh avocado.
