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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