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Preheat the oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper.
Chickpeas (2 cans)
and toss in a bowl with
Tamari Soy Sauce (3 Tbsp)
Granulated Sugar (3 Tbsp)
Neutral Oil (2 Tbsp)
Ground Ginger (1 tsp)
Crushed Red Pepper Flakes (1 tsp)
Spread chickpeas on baking sheet and roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly.
While the chickpeas roast in the oven, add the
Asian Salad Kit (1 pckg)
, dressing, and crunchy toppings to a bowl and toss to combine.
Slice 1/4 inch off of each end of a
Limes (to taste)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Heat a pan over medium heat with enough oil to fully cover the bottom of the pan. The amount needed varies based on the size of your pan, but about 1/8" depth of oil should be sufficient.
Once the oil is nice and hot, place one piece of
Rice Paper Wrappers (12)
on top of the oil, holding the center of the paper down with a spatula as the paper fries - the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature).
Place fried rice paper shells on a paper towel-lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed.
Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas,
Fresh Cilantro (1/2 cup)
, and serve with a Lime Wedge. Serve and enjoy!
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