Prep 15 mins
Cook 0 mins
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
- 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)
- Place avocado in small bowl, and mash with fork.
- Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
- Set taco shells in napkin-lined basket.
- Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
- 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.
Very good- tasted basically just like guacamole but the chickpeas added a nice, new texture and didn't seem to affect the taste too much. I used 2 avocadoes to 1 can of chickpeas and mashed it all together with a potato masher. Also served on some toasted crusty rolls for a sandwich and put some crumbled fake "sausage" on top (using up some leftovers). Very, very simple and very easy to throw together. But again, tastes just like guacamole because... it IS guacamole.