INGREDIENTS
1 16 ounce can
chickpeas, drained and rinsed
2 tsp
olive oil
1/2 tsp
ancho chili powder
1/4 tsp
paprika
1/4 tsp
brown sugar
1/4 tsp
cocoa powder
1/4 tsp
dried oregano
1/4 tsp
cinnamon
1/8 tsp
cumin
1/4 tsp
each salt & pepper
2
medium zucchini, cut into ¼-inch coins on the slight diagonal
1 tbsp
olive oil
1 tsp
each salt & pepper
5
small radishes, sliced thin and halved
5 tbsp
rice wine vinegar
1 tbsp
maple syrup
1/2 tsp
salt
1/4 cup
greek yogurt
2 tbsp
lime juice
1/4 tsp
salt, divided
2 tbsp
pepitas
1/2 tsp
olive oil
8
corn tortillas
2 cups
microgreens
3 tbsp
French feta or cotija cheese, crumbled