Chickpea Tacos

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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.

  • SERVINGServings

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 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 402
  • Carbohydrate Content: 51 g
  • 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