Preheat the oven to 200°C (400°F).
Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.
Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.
While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.
Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.
Once the chickpeas are done, heat the taco shells in a clean pan.
Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu