Chickpea tacos

(from AnnM917’s recipe box)

Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.

Source: March 2008 Vegetarian Times (from RecipeThing user culinarysarah) (from RecipeThing user kintyre)

Serves 4 people

Categories: vegetarian entrees

Ingredients

  • 1 avocado, peeled, pitted, and diced
  • 1 15 ounce can chickpeas, rinsed and drained
  • 3 tablespoons cilantro, chopped
  • 4 teaspoons fresh lime juice
  • 1 clove garlic, minced (1 teaspoon)
  • 8 corn taco shells
  • 2 cups baby salad greens
  • 1 cup prepared salsa
  • 1/2 cup sour cream

Directions

  1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

  2. Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

  3. To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

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