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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Vegetarian Times Issue: March 1, 2008 p.36 Ingredients:
1 avocado, peeled, pitted, and diced |
1 (15 ounce) can chickpeas, rinsed and drained |
3 tablespoons cilantro, chopped |
4 teaspoons fresh lime juice |
1 garlic clove, minced (1 tsp.) |
8 taco shells |
2 cups lettuce, any shredded |
1 cup salsa, any (medium or hot) |
1/2 cup tofutti sour cream (try tofutti) |
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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