Ingredients

• Chickpeas (drained and dried)
• 1/2 cup chopped purple cabbage
• 1/2 cup chopped Boston lettuce
• 1 tbs chopped cilantro
• 1/4 cup goat cheese
• 2 eggs
• 1/2 avocado sliced
• Dollop of Sour cream
• 1/2 cup diced tomatoes (I used cherry tricolor tomatoes)
• 1/2 cup Brown rice ( cooked according to package)
• Black beans drained
• 1/2 lime sliced
• 2 tbs chopped scallions
• 2 soft tacos
• 1tbs olive oil

Steps

1. Prep all ingredients
2. On a baking sheet, spread chickpeas evenly – drizzle with olive oil and sprinkle with salt and pepper to taste – bake for 15 mins at 400 degrees
3. Heat brown rice and black beans in a pan over medium heat (5 minutes)
4. Heat oil in a pan on medium low heat – and cook eggs sunny side up (crack eggs into pan and cover with lid – cook 5 minutes or until top of egg develops a white layer
5. Using tongs, hold each taco over the stove flame until toasted on each side
6. Place a spoonful of rice and beans on taco – place egg over bed of rice – sprinkle with cabbage, lettuce, goat cheese, scallions, cilantro and chickpeas. Lay 3 slices of avocado on each taco and a few diced tomatoes on each. Drizzle with sour creams (I add sour cream to a plastic bag and cut a hole in the corner to disperse)
7. Sprinkle with salt and pepper to taste and lime juice