Chickpea Tacos for Amanda
One of my colleagues is experimenting with becoming a vegetarian, so I thought I’d post a favorite recipe of mine for her to try. You can try it, too, whether you’re vegetarian or not. It’s still good and very healthful.
This is a really simple vegetarian taco meal that’s great to make for a weeknight dinner. You can also just make the chickpea/avocado mash and use it as a sandwich filling, if you like.
1 avocado, peeled, pitted and diced
1 15 oz. can chickpeas, rinsed and drained
3 T. chopped cilantro
4 t. fresh lime juice (I use bottled lime juice.)
1 clove garlic, minced (1 t.)
8 corn taco shells (Make your own using this recipe.)
2 C. baby salad greens (This is the Michigan ingredient! Try Mud Lake Farm lettuces.)
1 C. prepared salsa, whatever kind you prefer
1/2 C. sour cream, or some substitute if you’re vegan
Place avocado in a small bowl and mash with a fork. Stir in chickpeas, cilantro, lime juice and garlic. Season with salt and pepper.
This is the taco filling. The rest of the ingredients are to top the tacos, so use what you like. This will serve about four people, but I’d recommend having some side dishes to go with it.