Watermelon Rind Veggie Tacos with Watermelon Salsa

_INGREDIENTS:

8 Corn tortillas/wraps

_{WATERMELON SALSA:}

• 1 cup diced watermelon
• 1 small onion (or ½ large onion) diced
• 1 Tbsp olive oil 
• 1 tsp diced jalapenos (optional) 
• 1 Tbsp vinegar (or lemon or lime juice)
• Handful of fresh mint or coriander
• Salt and Pepper

VEGGIE FILLING:

• 2 cups watermelon rind
• 1 large onion
• 4 carrots
• 1 capsicum 
• 1 tin chickpeas
• 1 Tbsp tomato puree

_{INSTRUCTIONS:}

1. Prepare the watermelon salsa - Add the diced watermelon flesh into a bowl with diced onion, jalapenos, olive oil, vinegar, salt and pepper. Throw in a handful of fresh herbs if you have them for a delicious flavour boost. Set aside.
2. Prepare the veggie filling - using a vegetable peeler peel away the hard green outer skin of the watermelon. The rind is the white part between the tough outer green skin and delicious pink flesh. Then slice the rind into thin matchstick size pieces. 
3. Dice the remaining onion and slice the carrot and capsicum into thin slices. 
4. Drain, rinse and dry the chickpeas. Set aside.
5. Heat a large frying pan to medium heat and add in the vegetables and watermelon rind. Sauté the vegetables for 4-5 minutes till soft. 
6. Add in the chickpeas, taco seasoning spices and tomato puree. Cook for further 3 minutes stirring often. Add 2 tablespoons of water to the pan and mix through. Remove from the heat.
7. Heat the corn tortillas in accordance with the packet instruction.
8. To assemble - spread a layer of guacamole and sour cream on each tortilla, followed by a few spoonfuls of veggie taco filling. Top with watermelon salsa and spicy mayo if you like a bit of a kick.