1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
For the tacos:
1 medium red apple, cored and chopped
4 medium radishes, trimmed and thinly sliced
1/4 cup fresh cilantro, roughly chopped
Juice from 1/2 lime
1/2 teaspoon sugar
6 small tortillas
1/2 cup hummus
Preheat your oven to 400°F.
Spread the chickpeas out on a paper towel, then use a second paper towel to pat them dry. Transfer the dried chickpeas to a large rimmed baking sheet. Drizzle with the olive oil, tossing to coat, then sprinkle evenly with the salt, cumin and paprika. Transfer the baking sheet to the oven and roast the chickpeas for 20 minutes, shaking the pan once halfway through the cooking time, until lightly browned and crisp. Remove the roasted chickpeas from the oven and set them aside to cool slightly.
Meanwhile, add the chopped apple, sliced radishes, cilantro, lime juice and sugar to a bowl, tossing to combine. Set aside.
To assemble the tacos, first warm the tortillas in either your microwave or on your stove top or grill. Then spread about 1 1/2 tablespoons of hummus on the warmed tortillas.
Top with some of the roasted chickpeas and the apple-radish slaw. Serve immediately.