INGREDIENTS
2
x 400g tin chickpeas, drained (240g each when drained)
2
medium / large tomatoes, diced
3 tbsp
fresh coriander, chopped
1/2 tsp
smoked paprika
Salt
Black pepper
2
ripe avocados
1 clove
garlic
1 tbsp
freshly squeezed lemon juice
2 tbsp
(heaped) Greek yoghurt
1 tbsp
extra-virgin olive oil
8
mini flour tortillas