Chickpea Taco from Kevin Nealon

1 small onion, chopped
1 dash cayenne pepper, or to taste
¹/₂ teaspoon chili powder
¹/₂ teaspoon ground cumin
3 – 5 tablespoons salsa
1 15-ounce can chickpeas, drained
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 tablespoon olive oil
8 – 10 taco shells

In large sauté pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.