• Slice kernels off corn cob. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to a medium bowl. 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. TIP: Some like it hot, but if you don’t, hold back on the jalapeños!

• 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, 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. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.

• While chickpeas are cooking, finely chop herbs. • In a second medium bowl, combine herbs, slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

• Fill each tortilla with a helping of herby slaw and American-style smashed chickpeas. • Top with jalapeño-corn salsa to serve.