Step 1

Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Pan-fry at low-medium heat for about 5 minutes and stir frequently.

Step 2

Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).

Step 3

Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.

Step 4

Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!