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Chickpea Tacos

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.

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This chickpea-avocado mash 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.

Servings
4

Ingredients

  • 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

Preparation

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 ¼ cup chickpea-avocado mash, some greens, salsa, and sour cream.

Nutrition Information

  • Calories 402
  • Carbohydrate Content 51 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 10 g
  • Protein Content 11 g
  • Saturated Fat Content 4 g
  • Sodium Content 800 mg
  • Sugar Content 2 g