Chickpea Avocado Tacos
Hearty, healthy, delicious tacos; ready in less than 20 minutes with no heat required. The perfect plant-based, gluten-free lunch or dinner!
Ingredients
For the taco filling:
- 15 oz organic chickpeas (garbanzo beans), drained and rinsed
- 1 ripe avocado mashed
- 1/3 cup fresh cilantro finely chopped with tough stems removed
- 1 cup shredded slaw mix or thinly chopped cabbage and carrots
- 1/2 teaspoon crushed red pepper flakes or other seasoning that you enjoy
- 1/4 teaspoon salt + more to taste
- 1/8 teaspoon pepper + more to taste
Optional extras:
- 5 corn tortillas or large leaves of romaine
- crumbled Queso Fresco
- sliced jalapeños
- sriracha sauce or salsa
- fresh cilantro
- squeeze of lime juice
Instructions
- Combine all filling ingredients in a bowl and lightly mash/combine until everything is well incorporated. Mash chickpeas as much or as little as you prefer.
- Scoop about 1/2 cup of the filling mixture into each tortilla or lettuce leaf. If desired, drizzle with sriracha sauce, a squeeze of lime juice and add any other favorite extras. Enjoy!
Video
Notes
*Use this recipe as a guide. Adjust measurements and ingredients as necessary.
*Optional toppings not calculated into nutritional info.
*I like to heat my tortilla in a large skillet for about 30-45 seconds on each side. Photos by Sasha at Eat Love Eats.
*Optional toppings not calculated into nutritional info.
*I like to heat my tortilla in a large skillet for about 30-45 seconds on each side. Photos by Sasha at Eat Love Eats.
Nutrition
Serving: 1taco with 1/2 cup filling and 1 corn tortilla | Calories: 204kcal | Carbohydrates: 31.6g | Protein: 9g | Fat: 6.5g | Saturated Fat: 1.2g | Sodium: 296.7mg | Fiber: 9.4g | Sugar: 5.6g