Sunday, February 1, 2009


submitted by Stephanie Doll

1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper

2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash

3. Build your own taco

serves 4 people

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