Meatless Monday: Chickpea Tacos

These chickpea tacos are tasty and super easy to prepare! A chickpea-avocado mash is used as a filling and it 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.


1 avocado, peeled, pitted, and diced1 (15 oz.) can chickpeas, rinsed and drained
3 tablespoons chopped cilantro
4 teaspoons fresh lime juice
1 clove garlic, minced (1 teaspoon)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream


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.

Turns out, tacos don’t have to be hot to be delicious!

Recipe from Vegetarian Times


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