Chickpea Tacos
Vegetarian Times Issue: March 1, 2008 p.36
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.
Directions
- Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
- Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
- 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.
ingredient list
Serves 4
- 1 avocado, peeled, pitted, and diced
- 1 15-oz. can chickpeas, rinsed and drained
- 3 Tbs. chopped cilantro
- 4 tsp. fresh lime juice
- 1 clove garlic, minced (1 tsp.)
- 8 corn taco shells
- 2 cups baby salad greens
- 1 cup prepared salsa (medium or hot)
- 1/2 cup nondairy sour cream
Nutritional Information
Per SERVING:
| Calories |
402 |
| Protein |
11g |
| Total Fat |
19g |
| Saturated Fat |
4g |
| Carbs |
51g |
| Sodium |
800mg |
| Fiber |
10g |
| Sugar |
2g |
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Comments
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:o)
I use two avocados and extra lime juice. This is a fantastic easy recipe we look forward to making.
I chop up the peas in a food processor it makes everything so smooth.