“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. Vegetarian Times Issue: March 1, 2008 p.36”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place avocado in small bowl, and mash with fork.
  2. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
  3. Set taco shells in napkin-lined basket.
  4. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
  5. 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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