1 avocado, peeled, pitted, and diced
1- 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro (fresh is best, but may use dried)
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
½ chopped onion
1/4c. sliced black olives
½ c. chopped red or green sweet pepper
8 corn taco shells
2 cups salad greens
1 cup prepared salsa (medium or hot)
•1/2 cup non-dairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, onion, olives, peppers and garlic; season with salt and pepper.
fill each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and non-dairy sour cream.