tacos are my second favorite food (the list goes like this: pizza, tacos, potato chips, in case you were wondering). i think chickpeas are good too, although surprisingly i am not a huge hummus person. perhaps i just haven't had any good hummus. *shrug* anyway a few weeks ago i saw this recipe in the march issue of vegetarian times and knew i'd have to make it soon.
this is a very quick and easy recipe. i think it probably took me 15 minutes to prepare. i wash my herbs when i get home from the store so they're always ready, but if you don't do this it will take you a bit longer.
the magazine article suggests using the chickpea-avocado mixture as a sandwich spread as well, but i can't imagine it any other way than inside of a taco shell with your favorite fixings.
vegetarian times, march 2008, page 34
1 avocado, peeled, pitted and diced
1 15 oz can chickpeas, rinsed and drained
3 tbsp chopped cilantro
4 tbsp fresh lime juice (i juiced an entire lime and got about that amount)
1 clove garlic, minced
8 corn taco shells
2 cups baby salad greens 1 cup prepared salad greens (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 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
i used baby spinach leaves because i'm still trying to use it up. very tasty. a word of advice: don't overfill the shell with sour cream! it will squish out when you take a bite.