Skillet Chickpea Chilaquiles
[Vegan]

For the Chilaquiles:

• 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups [246 g] cooked chickpeas)
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1 cup fresh or frozen corn kernels
• 1 can (28 ounces) crushed tomatoes
• 1 1/2 teaspoons salt, or to taste
• 8 ounces unsalted corn tortillas chips (about 8 cups)

For the Best Guacamole:

• 4 avocados, pits and peels removed
• 1 Roma tomato, diced
• 2–3 tablespoons diced red onion
• 1/4 cup (4 g) cilantro, chopped
• Juice of 1 lime
• Salt
• 1–2 jalapeños, ribs and seeds removed, diced

For the Creamy Cumin Ranch Dressing:

• 3/4 cup raw cashews (soaked for 1–2 hours if you don’t have a high-speed blender, then drained)
• 1/2 cup water, plus more to thin if needed
• Juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 1 clove garlic
• 1 teaspoon cumin
• 1 teaspoon dried dill
• 1 teaspoon snipped chives
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste

To Serve:

• Homemade guacamole, or store-bought guacamole, or avocado slices
• Vegan Southwest Ranch dressing
• Thinly sliced radishes
• Diced white or red onion
• Chopped fresh cilantro