• Slice kernels off corn cob. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste (see ingredients), stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash water if the mixture looks too thick). Season to taste.

• While chickpeas are cooking, in a second medium bowl combine slaw mix, 1/2 the plant-based aioli and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.

• Spread each tortilla with the remaining plant-based aioli. Top with slaw and American-style smashed chickpeas. • Top with jalapeño-corn salsa to serve. Enjoy!