Chick Pea Tacos
(Thanks Nicole!)

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 - 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 - 10 taco shells

Directions:

In large sauté pan, heat oil over medium heat. Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chick peas slightly with a fork for better texture. I also add black beans and adjust the flavor using the seasonings. Serve in taco shells with cheese, sour cream and lettuce.