Chickpea & Zucchini Tacos Easy Recipe

Ingredients

• 1 16-ounce can of chickpeas, drained and rinsed
• 2 teaspoons olive oil
• 1/2 teaspoon ancho chili powder
• ¼ teaspoon paprika
• ¼ teaspoon brown sugar
• ¼ teaspoon cocoa powder
• ¼ teaspoon dried oregano
• ¼ teaspoon cinnamon
• 1/8 teaspoon cumin
• ¼ teaspoon each salt & pepper
• 2 medium zucchini, cut into 1/4-inch coins on a slight diagonal
• 1 tablespoon olive oil
• 1 teaspoon each salt & pepper
• 5 small radishes, sliced thin and halved
• 5 tablespoons rice wine vinegar
• 1 tablespoon maple syrup
• ½ teaspoon salt
• ¼ cup Greek yogurt
• 2 tablespoons lime juice
• 1/4 teaspoon salt, divided
• 2 tablespoons pepitas
• 1/2 teaspoon olive oil
• 8 corn tortillas
• 2 cups microgreens
• 3 tablespoons French feta or cotija cheese, crumbled