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1
Preheat oven to 375 degrees F and set out a baking sheet with foil.
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2
Drain chickpeas well. Rinse well with water and thoroughly drain.
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3
Spread the chickpeas out on a clean paper towel and use your hands to gently roll and dry the chickpeas. Some of the skins will start coming off, and this is ok!
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4
Transfer the chickpeas to a mixing bowl and coat with1 tablespoon of olive oil, paprika, garlic and onion powders. Mix well to combine.
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5
Add salt and pepper to taste.
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6
Bake for a total of 30-35 minutes or until golden brown and crispy to the touch.
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7
In the meantime, coat broccolini with 1/2 tablespoon of oil and salt/pepper to taste and make avocado crema (instructions below)
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8
Once chickpeas are crispy, add broccolini to the pan and cook for an additional 10 minutes.
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9
Remove from oven and toss chickpeas and broccolini together.
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10
For the avocado crema, use a blender (I used a magic bullet) to blend 1/2 of an avocado, 3 tablespoons of almond milk, garlic powder, and chili powder.
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11
Add an additional 1 tablespoon of almond milk if crema is too thick.
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12
Add salt and pepper to taste.
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13
To serve, warm tortillas in the still-warm oven for two minutes. Then fill with chickpea and broccolini mixture, and top with avocado crema. Top with lime juice if desired, and enjoy!
