Chickpea Tacos
Recipe from Vegetarian Times

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.


Chickpea Tacos

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

Nutrition information
Calories 402, Total Fat 19 g, Saturated Fat 4 g, Sodium 800 mg, Carbohydrate 51 g, Fiber 10 g, Protein 11 g, Sugars 2 g Percent Daily Values are based on a 2,000 calorie diet
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