Get creative with this Mexican dish using seasonal fruit and add blackberries to make a delicious salsa to pair with your tacos. Opting for chickpeas as your protein makes this a delicious and suitable meal for all eaters.

Ingredients

• 1 tin chickpeas, drained and rinsed

• 1 red onion

• 150g blackberries

• 1 lime

• 1 tsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp cayenne pepper

• 20g (1 small bunch) coriander

• 100g sweetcorn

• 1 avocado, sliced

• 4-6 tortillas, depending on size

Methods

1. Dice the blackberries, half the onion and half of the coriander and add to a small bowl with the juice of the lime and the olive oil. Mix well and season with salt and pepper to your taste.

2. Dice the other half of the onion and add to a frying pan over medium heat with a drizzle of olive oil.

3. Cook for 3 minutes until softened and then add the chickpeas, corn, paprika, cumin and cayenne pepper. Season with salt and pepper.

4. Cook for another 3 minutes, until the chickpeas are golden and crisp.

5. Meanwhile, lightly toast the tortillas in a pan.

6. Serve the chickpea mixture in the tortillas, topped with a slice of avocado, a spoonful of blackberry salsa and a sprinkle of coriander.

Credit: Rhitrition