Vegan chickpea tacos with mango salsa

Step 1

For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven.

Step 2

For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper.

Step 3

Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper.

Step 4

For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper.

Step 5

To serve, spoon the toasted chickpea mixture over a warm tortilla and finish with the mango salsa. Serve with guacamole, if desired.