Dice the onion and tomatoes. Wash a handful of baby spinach/kale leaves (if using).
Add the measured amount of chickpeas, along with the ground black pepper, thyme and garlic powder. Stir and cook for another 3-4 minutes.
Taste and adjust seasonings. (Note: if you are not using regular canned chickpeas in this recipe, you may want to add a little bit of salt to enhance the flavor of the dish).
If desired, add in a handful of washed baby spinach/kale leaves at this time, stir and then cook for 1-2 minutes until the leaves are wilted (optional). If not adding in the spinach or kale leaves, see next step.
Right before serving, stir in 1 ½ teaspoons of freshly squeezed lime and stir to mix well with the chickpeas mixture. Ready for serving!
If you like, instead of adding in the baby spinach or baby kale leaves, you can add in some fresh chopped cilantro to the seasoned chickpeas right before removing from the stove top.
If using home cooked chickpeas, taste the chickpea mix and add additional salt if desired. I have found that when using standard canned chickpeas (not the unsalted canned chickpea version), I did not need to add any salt to the recipe as the drained and rinsed canned chickpeas already contained some salt.
For an oil-free recipe, use a small amount of vegetable broth to sauté the diced onions, instead of the vegetable oil.
Add this filling to your burrito or taco, and garnish with some freshly chopped basil or cilantro (optional) before consuming, have for breakfast or enjoy as a main course meal paired with bread, grain or a gluten-free alternative!