Spicy chickpea taco | Crispy summer street food

Drain and thoroughly rinse the canned chickpeas, then pat dry with a paper towel. In a bowl, toss them with the extra virgin olive oil, ground cumin, smoked paprika, a pinch of salt, and black pepper.

In a hot pan or in an oven preheated to 200 °C, roast the seasoned chickpeas for 8-10 minutes until golden brown and crispy.

Meanwhile, prepare the refreshing mango salsa: finely dice the mango and red onion, then mix with the finely chopped fresh coriander and the juice of half a lime.