Tandoori Chickpea Tacos with a Scallion Sunflower Cilantro Chutney

Make chutney by combining all ingredients in a high speed blender — blend with a touch of water to help everything come together. Adjust with salt to taste. Heat oil in a large pot over medium heat. Add chickpeas and leave undisturbed for a few minutes, then pan fry, tossing chickpeas in the oil until golden. Add the tandoori masala and stir fry until the masala is toasted - about 5 minutes over medium heat, until chickpeas are golden and toasty. Adjust with salt to taste. Set aside. Heat tortillas on griddle or pan — spread on the chutney, and follow with chickpeas, sliced scallions, pickled cabbage, radish, coconut yogurt, cilantro, and squeeze of lime. Enjoy immediately!