Ingredients:

• 1 avocado, peeled, pitted, and diced
• 15 oz can chickpeas, rinsed and drained
• 3 Tbsp chopped cilantro
• 4 tsp fresh lime juice
• 1 clove garlic, minced
• 8 corn taco shells
• 2 cups baby salad greens
• 1 cup salsa
• 1/2 cup [non-dairy] sour cream

Preparation: Place avocado in small bowl and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic. Season with salt and pepper.

Build taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

NOTE: The chickpea-avocado mash is prepared and served at room temperature. (It makes a great sandwich spread as well.)

From the kitchen of: Vegetarian Times magazine