Crispy Crunchy Roasted Radish and Chickpea Tacos recipes

Ingredients

• 2/3 cup cooked chickpeas, drained and rinsed if canned
• 1 heaping cup radishes, trimmed and halved or quartered depending on size (preferably organic)
• 1 tsp olive oil, divided
• 1/2 tsp cumin
• 1/4 tsp paprika
• salt
• pepper
• 1/2 cup Greek yogurt (I use Fage 0%)
• juice and zest of 1/2 a lime
• 2 packed Tbsp chopped cilantro
• 4-5 crispy taco shells
• 1/2 avocado, sliced

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