Chickpea Tacos

By sz8jm9

Vegetarian Times - March 2008 p.36

Per Serving (2 tacos):
Calories: 402
Protein: 11 g
Total Fat: 19 g
Saturated Fat: 4 g
Carbohydrates: 51 g
Cholesterol: 0 mg
Sodium: 800 mg
Fiber: 10 g
Sugar: 2 g

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.

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

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from vegetariantimes.com

Preparation

Step 1

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.