Cilantro Avocado Chickpea Salad Tacos [Vegan]
This is going to sound so weird but I had daydreams about this meal for about 2 days before actually making it. I knew it was going to be avocados and chickpeas, for sure, since I had just received some of the most gorgeous avocados from my CSA, but... Read More
Ingredients You Need for Cilantro Avocado Chickpea Salad Tacos [Vegan]
How to Prepare Cilantro Avocado Chickpea Salad Tacos [Vegan]
- Heat the olive oil in a large pan over medium heat for about 30 seconds.
- Add the chickpeas and cook for about 2 minutes, stirring frequently.
- Add the liquid aminos and cook until liquid is dissolved, stirring frequently. If it starts to stick, lower the heat.
- When the chickpeas are done, they should be a darker brown, with a slightly toasted exterior. Remove from heat and let cool for about 5 minutes.
- In the pan, use a fork to lightly mash the chickpeas. It should be mashed, with chunks of beans throughout.
- The mashed avocado should be in a medium/large bowl.
- Add the mashed chickpeas and the remaining ingredients, minus the salt and pepper.
- Mix until thoroughly combined. Taste and then add salt and pepper if you desire (I don’t add any at all). You can make this a day in advance to save on prep time later. Just refrigerate in an airtight container until ready to use.
- Prepare your tacos shells. Spoon the avocado chickpea salad into the taco shells. Garnish with tomato, cilantro, green onion, or just salsa, and serve at room-temp. Enjoy!
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