Avocado and chickpea tacos
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
These meat free crunchy tacos are fresh and herbaceous, with a hint of smokiness from the barbecue sauce-coated chickpeas. Add in any other veggies you like to make it your own.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can
Canola oil
1 tsp
Barbecue sauce
1½ tbs
Avocado
1 medium, roughly chopped
Lime juice
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Light sour cream
50 ml
Fresh chives
1½ tbs, finely chopped
Garlic
1 clove(s), minced
Caster sugar
⅛ tsp, (1 pinch)
Tomato(es)
2 large, roughly chopped
Cos lettuce
1 baby, shredded
Green shallot(s)
2 individual, chopped
Fresh flat-leaf parsley
1½ tbs, chopped
Hard taco shell
8 regular
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat oil in a large nonstick frying pan over medium heat. Cook chickpeas for about 5 minutes, or until lightly toasted. Add barbecue sauce and cook for a further 3 minutes, until chickpeas are completely coated in sauce.
2
Place avocado in a small bowl and drizzle with 1 tablespoon of the lime juice. Toss to coat and set aside. Combine yoghurt, sour cream, chives, garlic and sugar in a small bowl. Season to taste with salt and pepper.
3
To assemble tacos, stuff tomatoes, lettuce, shallots, parsley, chickpeas and avocado evenly into taco shells. Serve with sour cream, lemon wedges and any remaining vegetables.
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